Tomatoes: 3 ways

I’m a preserver…a hoarder…a keeper of things. Especially things that I think can enhance their value going forward. So this dish is a snapshot of some things kept and some things fresh. I hope the taste is evident to the viewer/taster. It is really a simple pasta dish that incorporates a depth of flavor that we miss in the splurge of summertime freshness:

2 TBSP smoke dried tomatoes (see note) chopped
2 TBSP Red wine

-Place in bowl together and microwave for 30 seconds

3 cloves garlic, minced

1 TBSP olive oil

-Place in sautee pan and cook over medium-low heat

 

3 tomatoes of whatever you have in the garden, cored and diced
3/4 cup of tomato sauce…saved from the previous years abundance, presumably.
1 TBSP balsamic vinegar

-Add all of the tomatoes and balsamic and reserved liquid to sauteing garlic and oil mixture

-Simmer until aroma fills the room (additions of basil, fennel, ore oregano to taste)

-Season and toss with boiled pasta of choice

-Smoke dried tomatoes add depth of flavor, fresh add texture and brightness, sauce adds body and richness

 

 

*Note- I make smoke dried tomatoes out of Juliet variety ( a miniature plum tomato).  Smoke over indirect coals/wood for 1-2 hours at no more than 200 degrees and then finish in dehydrator)

This entry was posted in Uncategorized. Bookmark the permalink.

2 Responses to Tomatoes: 3 ways

  1. Donna Weiser says:

    Yum!! Will have to try!!

    The Wiserweiser:-)

  2. bweiser says:

    @Donna I know where you can source those smoke dried tomatoes. :-)

Leave a Reply to bweiser Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>