#cherry tomatoes

Tomatoes ripening on the vine at my farm. 

rice mixed with garland chrysanthemum & cherry tomatoes, sauteed peppers, & shio koji chicken

Marinated Tomatoes and Myoga Ginger

Squid Ink Pasta with Garlic and Tomatoes

Pesto Tortellini Pasta Salad

Basil Pistachio Pesto with Blistered Tomato Pasta

Fettuccine Ricotta with Blistered Balsamic Tomatoes

Roasted Tomato Caprese Ravioli

Monsieur Benedict - Hungry Chimps

In honor of National Sauce Month, we present: Harissa Verde. This spicy concoction pairs perfectly with vegetables, while orecchiette serves as the perfect vehicle for all that flavor.

Harissa Verde Orecchiette with Red & Yellow Cherry Tomatoes 

Servings: 6
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients 
1 box orecchiette
4 cups red and yellow cherry tomatoes, halved
4 cups red and yellow cherry tomatoes, halved
4 oz. feta cheese crumbles

Harissa Verde:
2 tablespoons shallots, roughly chopped
2 garlic cloves, roughly chopped
2 jalapenos, roughly chopped
2 tablespoons extra virgin olive oil
1 Poblano pepper, roasted, peeled and de-seeded, roughly chopped
1 bunch cilantro
1 teaspoon cumin seeds, toasted
Sea salt and black pepper to taste

Directions
1. In food processor place shallots, garlic, jalapenos, olive oil, Poblano pepper, cilantro and cumin seeds. Pulse until thoroughly combined but still slightly chunky. Season with salt and pepper to taste.
2. Cook pasta according to package directions; drain, reserving ½ cup pasta water.
3. Place pasta back in cooking pan and add reserved pasta water, Harissa Verde and tomatoes.
4. Toss to combine over low heat for two minutes, until tomatoes are warmed through.
5. Divide into bowls and garnish with cheese crumbles.

Photo Credit:Lou Manna

Food Stylist:Diane Vezza

A few fresh, seasonal ingredients are all you need to whip up this tasty meal.

Thick Spaghetti with Cherry Tomatoes, Vidalia Onion, Roasted Eggplant and Fresh Ricotta

Ingredients
1 box Thick Cut Spaghetti
1 eggplant, diced
1 vidalia onion, julienned
1 pint cherry tomatoes, halved
1 cup fresh ricotta
TT pepper
TT salt
2 Tbsp. extra-virgin olive oil

Instructions
1. Dice and season an eggplant with salt and let it drain in a colander overnight. (This process will help get rid of excess juice which adds bitterness to the dish).
2. The following day preheat oven to 425 degrees Fahrenheit.
3. Bring one large pot of water to a boil and cook pasta according to directions. Drain pasta 1 minute early reserving 1 cup of cooking water.
4. Season eggplant with extra-virgin olive oil and roast in an oven for about 15 minutes. Then, set eggplant aside to cool.
5. Meanwhile, sauté Vidalia onion for 5 minutes in a skillet over medium heat.
6. Next, add cherry tomatoes and blister over high heat for two minutes; season with salt and pepper.
7. Add fresh ricotta and cooking for an additional three minutes.
8. In a large bowl combine pasta and leftover cooking water with eggplant, basil, ricotta and onion mixture.
9. Optional add ½ cup of Parmigiano cheese and drizzle pasta with extra-virgin olive oil.

Try Barilla Executive Chef Lorenzo Boni’s kale and walnut pesto for a simple weeknight pasta dinner.

Angel Hair with Baby Kale and Walnut Pesto, Cannellini Beans and Cherry Tomatoes

Ingredients
1 box Angel hair
½ cup walnuts
1 clove garlic
3 cups baby kale, packed
5 tbs extra-virgin olive oil
½ cup Parmigiano
1 pint cherry tomatoes, halved
2 cups cannellini beans, cooked and drained

Instructions
1. Bring one large pot of water to boil, cook pasta according to directions.
2. Meanwhile, in a blender process garlic with walnut, stir in baby kale and 4 tbs extra-virgin olive oil along with 4 ice cubes, process until pesto is formed.
3. Separately in a hot skillet sauté cherry tomatoes with remaining olive oil, stir in cannellini beans, season with salt and pepper.
4. Drain pasta, toss with pesto, tomato and bean mixture.

5. Top with cheese before serving

Black Cherry Tomatoes, #Inktober 2015

Still working on getting reflections right…sometimes working in only black ink is really refreshing.

Chicken Sausage Tomate

Chicken Tagliatelle with Puttanesca 

A quick pasta recipe that I shared via Instagram stories two weeks ago. This was quick and simple and so delicious. Grilled some chicken, boiled some tagliatelle pasta, sautéed some beautiful grape tomatoes with garlic and shallots. Everything came together with a lovely Puttanesca sauce purchased from Home Goods. This was amazing. Once I remake the dish, I’ll post a full recipe! 

Enjoy. 

Salmon with Blistered Tomatoes 

Hey! I have missed all of you so much. Though I’m not returning with a full start to finish recipe, I did some cooking, and I definitely waned to share with all of you – especially since I brought my camera out. I also wanted to let all of you know that I regularly update my instagram. My profile is bakingwithbooks. 

Ingredients 

1.5 lb skin-on salmon cut into three portions 

Seasoning blend for salmon: kosher salt, black pepper, Herbs de Provence, smoked paprika, hot paprika 

One pint mixed (orange and red) cherry tomatoes, rinsed and stems removed 

Olive oil 

½ large shallot, sliced or roughly chopped 

2 cloves garlic, roughly chopped 

Fresh parsley, roughly chopped 

Kosher salt and pepper 

Strawberry balsamic dressing (found at Whole Foods)

Directions 

In a large cast iron skillet over medium heat, drizzle a fair amount of olive oil and add in the shallots and garlic and let them sweat and infuse into the oil. 

After about 1 minute, add in the tomatoes, season generously with salt and pepper and allow them to blister for about 3 minutes. 

Remove tomatoes to a bowl. 

Add a little more olive oil to the pan and place the salmon skin-side down into the pan, searing for about 2 minutes. 

Flip and continue cooking for about 4-5 minutes. 

Add back in the tomatoes and add in a small amount of strawberry balsamic. 

Remove from heat when salmon is finished (should be moist and still slightly pink). 

Serve while hot. 

Enjoy!