So you've decided to grow tomatoes.
Perhaps, you aren't a big fan of tomatoes...but its a place to start. You pick out the cutest little cherry tomato plant at your local green house. You water it and nurture it all summer long. By late summer, you are drowning in the little suckers. You're wondering if you could stand to eat another cherry tomato. They do take over. They vine around everything else you've planted. There's not much you can do to store them either, long term. So what do you do with the zillions of ripe cherry tomatoes?
Here's a great recipe from me to you. It has a taste so fresh and simple, you'll think it came straight from a high end restaurant! Impress your friends and write this one down...
PS. I topped mine with any leftover shredded mozzarella as well...
The flavours are all fresh and summery. They aren't complicated or pretentious.
Served on top of whole wheat pasta, it's a dish you can feel good about.
The key is to make it in the morning (or if you are game, you can even do it up the night before). It really does make all the difference, as I've craved this recipe so much I tried to make it up all in the same night....and the result is not as fantastic. Still tasty, but definitely worth the wait if you can get the flavours blending ahead of time. I've made this dish ahead before and taken it to friends homes...as long as they don't mind you cooking pasta while you visit. It marinates really well in a car on a hot summer day and makes you hungry while you drive!
Do you have any favorite recipes for your cherry tomatoes? Let me know, I'm always on the lookout for great cherry tomato recipes.
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