Cherry Tomatoes - small but mighty!
Our farmers are starting to bring cherry tomatoes to market, in buckets! Down to Earth Harvest has had an impressive tomato haul this season. All shapes and sizes and colors, each with their own quirky name and flavor profile. My favorite - sungold - sweet! And while these little dudes are tasty in salads, don't underestimate their cooking potential.
Talk about a simple dinner for the family - blistered tomatoes, Aunt Mamile's Cavatelli and Day Spring Farm sheep's milk crotin.
- one quart cherry tomatoes
- onion, about 1/2 cup chopped
- olive oil
- 1/2 cup white wine
- 1 pund cavatelli
- cheese, one cup grated - I used Day Spring Farm crotin
- basil leaves - a handful
- if you like a little spice I suggest a healthy sprinkling of Aleppo pepper
In a large stainless steel pan, heat about 2 tablespoons olive oil. Add the onions and tomatoes, and over medium high heat saute till the tomatoes start to blister. Keep cooking, allowing the tomatoes to release their juices. Start mashing the tomatoes with the back of a spoon to break them up (wear an apron!). Cook them until they look like they need some liquid - add the wine and allow to cook off.Season with salt and peppers (black and Aleppo).
While your tomatoes are cooking you can cook your pasta. I am login this cavatelli pasta from Aunt Mamie's - it does a great job holding onto the sauce. Cook to al dente, drain and put into a serving dish. Toss with about a tablespoon of olive oil and the grated cheese, stirring while the cheese melts into the pasta. Add the blistered tomatoes. Stir in the basil. Serve. Enjoy the compliments!
Tomorrow - Smokey Sungold Tomato Jam. This stuff rocks!