Tasting summer
Jan. 19th, 2009 05:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
twoweevilsIt has been snowing almost non-stop for the past four days. The temperatures have gone up a little from the insane (for Toronto) lows of last week.
But it's still freaking cold and miserable.
And this is why I love the freezer.
The freezer makes it possible to enjoy summer in the form of the Roasted Cherry Tomato Sauce I made from multi-coloured farmer's market cherry tomatoes last summer. It also makes possible the addition of the delicious tomato and basil sausage we got from our favourite farmer's market meat vendor.
Taste of Summer Sauce
Serves 4
4 cups cherry (or grape) tomatoes, halved
4 cloves garlic, sliced
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tsp minced fresh rosemary
1/2 tsp salt
pinch hot pepper flakes
Pre-heat oven to 400F.
On a non-stick baking pan or ovenproof dish (about 13x9, but anything largeish will do), toss together all of the ingredients. Roast until the tomatoes are shrivelled, about 25 minutes.
You can serve it immediately over the pasta of your choice (I use multigrain linguine) and top with grated parmegiano reggiano. The original recipe (from the October 2008 issue of Canadian Living) suggests crumbled goat cheese and olives. *shudder*
I also like to toss in the aforementioned sliced tomato-basil sausage.
This sauce FREEZES BEAUTIFULLY! I doubled the recipe and scooped Weevil-sized portions into ziplock sandwich bags and it still tastes amazing! It also looks so pretty with the yellow and red tomatoes. You can also make it with the regular cherry tomatoes that are available year-round.
The real proof that this is a great recipe? K doesn't even LIKE tomatoes and she laps this up.
M.
But it's still freaking cold and miserable.
And this is why I love the freezer.
The freezer makes it possible to enjoy summer in the form of the Roasted Cherry Tomato Sauce I made from multi-coloured farmer's market cherry tomatoes last summer. It also makes possible the addition of the delicious tomato and basil sausage we got from our favourite farmer's market meat vendor.
Taste of Summer Sauce
Serves 4
4 cups cherry (or grape) tomatoes, halved
4 cloves garlic, sliced
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tsp minced fresh rosemary
1/2 tsp salt
pinch hot pepper flakes
Pre-heat oven to 400F.
On a non-stick baking pan or ovenproof dish (about 13x9, but anything largeish will do), toss together all of the ingredients. Roast until the tomatoes are shrivelled, about 25 minutes.
You can serve it immediately over the pasta of your choice (I use multigrain linguine) and top with grated parmegiano reggiano. The original recipe (from the October 2008 issue of Canadian Living) suggests crumbled goat cheese and olives. *shudder*
I also like to toss in the aforementioned sliced tomato-basil sausage.
This sauce FREEZES BEAUTIFULLY! I doubled the recipe and scooped Weevil-sized portions into ziplock sandwich bags and it still tastes amazing! It also looks so pretty with the yellow and red tomatoes. You can also make it with the regular cherry tomatoes that are available year-round.
The real proof that this is a great recipe? K doesn't even LIKE tomatoes and she laps this up.
M.
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(no subject)
Date: 2009-01-19 11:22 pm (UTC)(no subject)
Date: 2009-01-20 12:40 am (UTC)M.
(no subject)
Date: 2009-01-20 03:53 pm (UTC)(no subject)
Date: 2009-01-20 01:09 am (UTC)