Tuesday, August 14, 2007
What to do with your tomatoes, or why I plant cherry tomatoes
Pasta with roasted cherry tomatoes and fresh basil is one of my absolute favorite dishes to make and eat and I only prepare it in the summer. It takes so many tomatoes that I only make it once or twice a season, but I am not completely kidding when I say it is the reason I plant tomatoes at all. This dish comes from Seriously Simple by Diane Rossen Worthington which is one of my favorite cookbooks. I will admit there are a few recipes that have not turned out - and I don't think it was me - but overall I have probably cooked more from this than any other book I own. Simple, tasty food made with uncomplicated ingredients - I love that.
Cut cherry, grape, or pear tomatoes in half and place in baking dish. The yellow pear ones have not been my favorite to eat out of hand, but turned out really well in this dish. The recipe calls for 1 1/2 pounds, but like everything else I don't bother with measurements.
Top with bread crumbs mixed with Parmesan cheese, minced garlic, salt, and pepper. Drizzle olive oil over this.
While we're waiting for that to roast at 400F for 30-35 minutes, here is a look at my favorite cooking tools. My microplane grater, chef's knife, and Rosle garlic press are used almost daily.
When the mixture is bubbling, brown and slightly thickened, remove from oven and feel free to have a taste, as I did.
Combine with pasta and fresh basil. I like to use a pasta shape for this, preferably cavatappi. I love how the tomatoes cling to its curves.