Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, October 3, 2013

Pan Roasted Tomatoes

It’s October and the tomatoes are still coming.  They’re not as sweet as they were a month ago but with a little heat they still have the power to Wow!  I threw last nights’ crop of Sun Golds into a sauté pan for about seven minutes with a little extra virgin olive oil and garlic.  Once they split I added some coarse salt and white pepper then served them alongside a piece of chicken.  They would have been great tossed into a pasta with some olives, a risotto with some arugula, or into a couscous with feta and scallions.  I also could have easily turned them into a great side by adding a can of white beans.  The oven works just as well, especially for larger tomatoes.  Cut them in half, toss in a little olive and salt and place them on a baking sheet for an hour at 350.  They won’t be around for long, get them while they’re hot.

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