Treat your fresh garden tomatoes right with a delicious Italian pasta.
Marguerite Henderson shares how easy this recipe can be.
Grated Tomato Caprese Pasta Salad
1 – 1 ½ pounds grated Roma tomatoes, skins discarded
1 teaspoon kosher salt
½ teaspoon sugar
Pinch red pepper flakes
½ cup cut basil leaves (chiffonade – thinly sliced)
1 pound cooked imported pasta, drained
1 pound cilegene style mozzarella balls (marble sized)
Olive oil
Shaved Parmesan cheese
Grate the tomatoes on box grater, discarding the skins. You should have about 2 cups of tomato pulp. Grate more tomatoes if there is not enough pulp to measure 2 cups (you can always have more than 2 cups, but that’s the minimum). Add salt, sugar, red pepper flakes, basil, pasta and mozzarella. Toss gently. Drizzle with more olive oil for additional flavor. Top with shaved Parmesan cheese.
Roasted Tomato Caprese Salad
1 pound miniature heirloom tomatoes
1 tablespoon olive oil
1 teaspoon kosher salt
1 pound burrata cheese (found at Trader Joe’s, Costco, Harmons)
½ cup fresh basil leaves, coarsely chopped
Olive oil, ground black pepper
Toss ingredients in a bowl; spread out on parchment lined baking sheet. Roast in 400 degree oven for 10 minutes.
Transfer roasted tomatoes to a serving platter, arrange burrata around the tomatoes, top with fresh basil leaves and drizzle with olive oil and ground black pepper. Serves 6. Serve with sliced baguettes.
Heirloom Tomato Tart
1 sheet puff pastry (Pepperidge Farm Puff Pastry)
4 medium heirloom tomatoes, cut into ¼ inch thickness, drained on paper towels
Basil leaves
Ground black pepper
Grated Parmesan cheese
Place puff pastry on parchment lined baking sheet. Arrange the tomatoes in neat rows, about 4 across and 4 down. Bake in preheated 425 degree oven for 18-20 minutes just until pastry has puffed. Remove from oven and sprinkle on the basil leave, ground pepper and Parmesan cheese. Cut into 16 pieces, with one tomato in the center of each.
Get more from Marguerite at www.margueritehenderson.com.
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