Cooking & Baking
Related: About this forumQUICK advice, please.
I have some 'old' small Campari tomatoes (larger than cherry) that weren't good enough to eat fresh with salad, but I've saved them for a week or so, and would like to use them for dinner tonight, with Italian sausages and pasta, as I used to do (when cooking for family, sausages w onion, garlic, and canned toms.)
Best way to do tomatoes, put directly into saute pan after slicing, or blanch first, or what say you???
Thanks
NRaleighLiberal
(60,018 posts)My approach anyway!
elleng
(131,057 posts)I appreciate quick response AND easy answer!
Warpy
(111,319 posts)Ordinarily I'd say toss 'em but with Italian sausage and garlic they should be fine.
elleng
(131,057 posts)WOULD have tossed them, but inspired today, and as it happens so seldom, I'd like to take advantage of it!
fizzgig
(24,146 posts)elleng
(131,057 posts)elleng
(131,057 posts)and while good, the leftovers needed a little jazzing up:
Recipe from Metabolic Cookbook: http://tiny.cc/Metabolic Blow your MIND" Tomato Basil Pasta! - No Straining, just Stirring Pasta, Tomatoes, Veggie Broth, ...Olive Oil, and Seasonings (details below) Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta Ingredients 12 ounces pasta (I used fusilli) 1 can (15 ounces) diced tomatoes with liquid, 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Parmesan cheese for garnish Directions Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated I left about an inch of liquid in the bottom of the pot but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
I followed y'all's suggestions with the tomatoes for Italian sausages etc, and I'm enjoying it VERY MUCH now! Part of the goodness may be the fresh basil I used yesterday and today. Magnifico!!!
LaydeeBug
(10,291 posts)elleng
(131,057 posts)Glad I have it!
LaydeeBug
(10,291 posts)I made this like five times in a row last Spring. It is so good and EASY!!!
elleng
(131,057 posts)Haven't really cooked in a long time, and 2 days in a row now! WOW!