Wednesday, July 9, 2008

Simply Tomatoes

Just a quick post today. I had leftover grape tomatoes and wanted to do something a little different with them. I normally just throw them raw into a salad since they're sweet all alone. However, this time I sauteed them in a pan with some extra virgin olive oil and a couple pinches of dried oregano and sea salt. What a great combination! Add them to salads, pastas, or just have them as a side dish.

Grape Tomatoes with Oregano

a cup or two of grape tomatoes
couple turns of extra virgin olive oil
pinch or two of sea salt
a few pinches of dried oregano

Saute grape tomatoes in a pan with the rest of the ingredients over medium heat for about 10-15 minutes. You know they're done when the tomatoes just start to soften and blister.


Ethan said...

That's one of our favorite pastas. Angel hair or similar, then saute onion and garlic, then turn up heat a bit, through in cherry/grape tomatoes and cook just until blistered or starting to pop, toss into pasta with a touch of oil, some reserved pasta water, and any fresh herbs on hand. A splash of lemon juice or lemon zest is good, as is parmesan of course.

Deb said...

I'm definitely going to try your pasta! That sounds perfect for the summer.

Ethan said...

I need to send you another awesome summer pasta from Deborah Madison's veggie cookbook (by the way, if you don't have it, you need it). It has fresh corn, cilantrol, jalapeno,'s very good. I'll send it soon.