Tag Archives: Cherry Tomato

Pasta with cherry tomato sauce

Continuing on the tomato theme, I figured it’s time to blog about my latest favorite pasta dish. It’s dead easy, lightning-fast, and more delicious than it has any right to be. I’ve been making it at least once a week since tomatoes showed up at the farmer’s market, and feeding it to anyone and everyone who shows up at my house.

This is the simplest of sauces–just cherry tomatoes, olive oil, and seasonings. Using cherry tomatoes means you can make a delicious fresh tomato sauce at almost any time of the year. Because they’re allowed to ripen further before shipping, they’re sweeter and less mealy than any other tomato you can find at the supermarket. They’re also higher in pectin, making for an especially luxurious sauce texture. And, of course, during tomato season, this recipe goes from “darn good for five ingredients” to “totally sublime” if you use really good tomatoes. (I used golden tomatoes for the pictured batch of pasta, hence the adorable yellow hue.)

As always, the beauty of a recipe this simple is that it’s a perfect jumping-off point for all kinds of variations. I’ve certainly never made it the same way twice. During tomato season I’ll sometimes use chopped heirloom tomatoes, which make for a lighter and gauzier sauce. If I don’t have basil around, I’ll swap in fresh parsley or mint, or chopped scallion tops, or both. I’ll bump up the chile flakes for an arrabiata-ish kick, or leave them out altogether. I’ve added fennel seeds, celery salt, dried chives; all of these are delicious, but none of them are necessary.

In terms of adding protein, I love serving this with eggs–a classic and wonderful partner with tomatoes. If I’m feeling fancy, I’ll poach or soft-boil the eggs and plop a couple gooey-yolked beauties on top of each plate of pasta. For a quicker and easier option, I’ll hard-boil a bunch of eggs in the pressure cooker and serve them alongside. Cheese is also, obviously, great; Parmesan is a no-brainer, but I’ve also used goat cheese, dolloped onto each portion and swirled in for a creamy-tangy finish. Again, none of this is obligatory–just a nice extra flourish.

cherry tomato pasta

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Cherry tomato salsa

One thing I’ve learned this summer: people go apeshit for homemade salsa. I don’t quite know why that is–maybe it’s just that my friends are so used to the stuff from a jar. But when I brought a batch of this salsa to a barbecue, it was nearly gone before Sam had a chance to photograph it.

Good thing, too, since I can’t comfortably eat storebought salsa anymore. Fortunately, it doesn’t take much to whip up a delicious tomato salsa from scratch, customized to your needs and tastes. Start with ripe, in-season tomatoes–I like cherry tomatoes for their sweet, juicy snap. Then add some thinly sliced scallion tops, a splash of lime juice, a minced chile or two, and a handful of fresh herbs. Sometimes I add a little sugar to balance the tomatoes’ tang; sometimes it’s not needed. Season with salt and pepper, and you’re in business.

Once you’ve got the basic building blocks, there’s lots of room to play. My friend Andrea makes her own preserved limes, and adds a minced tablespoon or so into every salsa she makes. You could replace some of the tomato with diced fresh fruit–ripe pineapple or papaya are nice low-FODMAP options. You could roast the tomatoes and chiles in a hot oven until they blacken and char, then pop all the ingredients into a blender and puree until smooth. Or you could just make this same, simple salsa every time. I’ve certainly never heard a complaint.

If there’s a drawback to homemade salsa, it’s that it tends to turn watery as it sits. But there’s a solution! After chopping the tomatoes, toss them with some salt in a strainer and let them drain over a bowl for about 30 minutes. The excess liquid will drip down into the bowl, leaving you with firm, perfectly seasoned tomatoes for your salsa. And don’t throw away that tomato liquid–it’s delicious to drink on its own over ice, or mixed with a little vodka for a feather-light take on a bloody Mary.

cherry tomato salsa 1

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