Tag: Tomatoes

Pasta with Italian Sweet Sausage and Burst Cherry Tomatoes

Pasta with Italian Sweet Sausage and Burst Cherry Tomatoes

2 Italian Sweet Sausages 1 10 oz container of cherry or grape tomatoes 1 teaspoon red pepper flakes Pasta of your choice (I used spaghetti) Remove the sausage from the links, crumble and brown over medium heat in a non stick pan. Meanwhile, put the 

Heirloom Cherry Tomato Tart

Heirloom Cherry Tomato Tart

  Heirloom Cherry Tomato Tart A generous pint of large heirloom cherry tomatoes Pepperidge Farm Puff Pastry – one sheet 1 generous tablespoon Grey Poupon Dijon Mustard 8 oz Gruyère cheese 1 Tablespoon olive oil A handful of fresh thyme and chives Coarse sea salt, 

Roasted Tomatoes and Mushrooms

Roasted Tomatoes and Mushrooms

Roasted Tomatoes and Mushrooms 

1 Pound smallish whole tomatoes

1/2 pound largish white mushrooms

Olive oil

2 or 3 sprigs each of thyme and rosemary

salt and pepper to taste

Preheat the oven to 375 Fahrenheit. Clean and dry the tomatoes and mushrooms. Arrange in a single layer on a baking sheet. Drizzle with olive oil. Season with salt and pepper, and add the herbs. Toss everything together gently to coat with the olive oil and seasoning.

Roast for 30 minutes. You may wish to toss midway through.

Gaido’s Parmesan Tomatoes

Gaido’s Parmesan Tomatoes

Gaido’s Parmesan Tomatoes I didn’t measure anything, and I had one tomato to use.  I think these are probably best with big beefsteak tomatoes. After setting the oven to 400 Fahrenheit to preheat, and lining a baking sheet with parchment paper, I sliced the tomato 

One-Pan Roasted Tomatoes and Chicken with White Beans

One-Pan Roasted Tomatoes and Chicken with White Beans

One Pan Roasted Tomatoes and Chicken with White Beans 1 can Great Northern Beans, drained and rinsed 1 pint grape cherry tomatoes 2 cloves garlic, peeled and smashed 4 sprigs fresh thyme 1 generous pinch red pepper flakes 1/4 tsp salt Several grinds black pepper 

Super Easy (and Delicious) Caprese Chicken

Super Easy (and Delicious) Caprese Chicken

Caprese Chicken
 
Olive Oil
Boneless chicken breasts
Salt and pepper
Garlic
Balsamic vinegar
Sliced grape tomatoes
Fresh Basil
Bel Gioioso (or other fresh) Mozzarella
Heat olive oil over slightly above medium heat.  Gently pound out chicken pieces to an even thickness (do not pound thin).  Generously salt and pepper, and add to the hot pan.  Cook 4-5 minutes on each side.
Meanwhile, slice grape tomatoes in half.  Mince the garlic.  Roll the basil and slice into thin strips.
When the chicken is done, remove it to a plate.  Pour a generous splash of balsamic into the pan, followed by the minced garlic.  Stir the garlic about 30 seconds, just until it is fragrant.  Add the tomatoes and cook 3 minutes, stirring occasionally.  Add some basil, cook another minute or so.
Add back the chicken and top with mozzarella.  Cover the pan, and let the mozzarella melt.
Remove the chicken to a plate, and spoon the tomatoes and sauce over the chicken.
Marinara Sauce – This is for you Donna

Marinara Sauce – This is for you Donna

First, gather up about 2 1bs of tomatoes, garlic, red pepper flakes, two sprigs basil, 2 springs oregano (it’s okay Donna, you can leave the oregano out) olive oil, salt, and sugar. Peel tomatoes. Meanwhile, peel and mince the garlic.  I like garlic, so I