Too many Grape Tomatoes?
- Thread starter andynap
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Bart -my real name-
Senior Insider
Not to steal Andy's thunder, but here's a similar recipe from a place in DC called Rose's Luxury. It just won the award for best new restaurant in the US from Bon Appetit.
http://www.washingtonpost.com/pb/recipes/bucatini-sungold-tomato-sauce/14217/
[h=1]Bucatini With Sungold Tomato Sauce[/h] Bucatini With Sungold Tomato Sauce 6.000
Deb Lindsey for The Washington Post
[h=5]Aug 27, 2014[/h] The sauce is simple, the flavor's terrific.
This is being served at Rose's Luxury as a small plate.
Make Ahead: The sauce can be refrigerated for up to 3 days or frozen for up to 1 month.
[h=5]Servings: 3 - 4 6 - 8 12 - 16 18 - 24 6 - 8
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
[/h] Tested size: 6-8 servings
[h=5]Ingredients[/h]
[h=5]Directions[/h] Heat the oil in a wide, heavy-bottomed pot over medium heat. Once the oil shimmers, add the onion and garlic, stirring to coat. Cook for 5 to 10 minutes, stirring occasionally, so the mixture softens but does not pick up color.
Stir in the tomatoes. Cook, stirring and watching closely for the first 5 minutes to keep them from sticking to the pot; sprinkle with the 1 1/2 teaspoons salt. Cook, uncovered, for about 30 minutes, to a saucelike consistency, with deflated whole tomatoes. Taste, and add salt as needed. The yield is about 7 cups.
Bring a large pot of water to a boil over medium-high heat. Add a good pinch of salt and the pasta; cook according to the package directions for al dente.
Drain the pasta and add it to the sauce; toss to coat evenly.
Divide among individual wide, shallow bowls. Top each portion with cheese and 2 grinds of pepper. Serve warm.
Add it
Rate it Your rating
[h=5]Recipe Source[/h] Adapted from Aaron Silverman, executive chef at Rose’s Luxury on Barracks Row.
Tested by Bonnie S. Benwick.
http://www.washingtonpost.com/pb/recipes/bucatini-sungold-tomato-sauce/14217/
[h=1]Bucatini With Sungold Tomato Sauce[/h] Bucatini With Sungold Tomato Sauce 6.000
[h=5]Aug 27, 2014[/h] The sauce is simple, the flavor's terrific.
This is being served at Rose's Luxury as a small plate.
Make Ahead: The sauce can be refrigerated for up to 3 days or frozen for up to 1 month.
[h=5]Servings: 3 - 4 6 - 8 12 - 16 18 - 24 6 - 8
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
[/h] Tested size: 6-8 servings
[h=5]Ingredients[/h]
- 6 tablespoons extra-virgin olive oil
- 2 cups thinly sliced yellow onions
- About 14 fat cloves garlic, thinly sliced (2 1/4 ounces total)
- 4 1/2 pounds Sungold (yellow cherry) tomatoes (about 5 pints), stemmed and rinsed well
- 1 1/2 teaspoons kosher salt, plus more for the pasta cooking water
- 16 ounces dried bucatini pasta, preferably Setaro brand
- Freshly grated or shaved Parmigiano-Reggiano cheese, for serving
- Freshly cracked black pepper, for serving
[h=5]Directions[/h] Heat the oil in a wide, heavy-bottomed pot over medium heat. Once the oil shimmers, add the onion and garlic, stirring to coat. Cook for 5 to 10 minutes, stirring occasionally, so the mixture softens but does not pick up color.
Stir in the tomatoes. Cook, stirring and watching closely for the first 5 minutes to keep them from sticking to the pot; sprinkle with the 1 1/2 teaspoons salt. Cook, uncovered, for about 30 minutes, to a saucelike consistency, with deflated whole tomatoes. Taste, and add salt as needed. The yield is about 7 cups.
Bring a large pot of water to a boil over medium-high heat. Add a good pinch of salt and the pasta; cook according to the package directions for al dente.
Drain the pasta and add it to the sauce; toss to coat evenly.
Divide among individual wide, shallow bowls. Top each portion with cheese and 2 grinds of pepper. Serve warm.
Add it
Rate it Your rating
[h=5]Recipe Source[/h] Adapted from Aaron Silverman, executive chef at Rose’s Luxury on Barracks Row.
Tested by Bonnie S. Benwick.
andynap
Senior Insider
This is Lidia Bastianich's recipe I always use. The roasted tomatoes give an intense flavor with the breadcrumbs.
Pasta with Baked Cherry Tomatoes
Pasta con Pomodori al Fornocookbook: Lidia Cooks from the Heart of Italy
region: Basilicata
main ingredients: tomato
recipe
user comments (6)
Share:
serves: serves 6
The deep flavor and delightfully varied textures of this pasta dressing develop in the oven, where you bake the cherry tomatoes coated with bread crumbs just before you toss them with pasta. Roasting them this way intensifies their flavor, and the bread crumbs become crunchy. It is a lovely dish to make when sweet cherry tomatoes are in season, but it is also good with the lesser cherry-tomato varieties you get in winter; these can be used successfully here because of the concentration of taste and texture during baking. This dressing is suitable for almost any pasta, but I particularly like it with spaghetti, gemelli, or penne. But because the tomatoes are at their best as soon as they come out of the oven, the dressing and pasta should be cooked simultaneously, and I have written the recipe to ensure that you will have your pasta and baked tomatoes ready for each other at the same time.
3 pints cherry tomatoes, halved
½ cup extra-virgin olive oil, plus 1 tablespoon
⅓ cup fine dry bread crumbs
1 teaspoon kosher salt, plus more for the pasta pot
¼ teaspoon peperoncino flakes, or to taste
1 pound spaghetti, gemelli, or penne
10 plump garlic cloves, peeled and sliced
2 tablespoons fresh Italian parsley, chopped
1 cup fresh basil leaves, loosely packed
½ cup pecorino, freshly grated, plus more for passing
4 ounces ricotta, or ricotta salata
A heavy-bottomed 12-inch skillet;
Arrange a rack in the center of the oven, and heat to 350 degrees.
Toss the cherry-tomato halves in a large bowl with 3 tablespoons of the olive oil. Sprinkle over tomatoes the bread crumbs, salt, and peperoncino; toss well to coat the tomatoes evenly. Pour the tomatoes onto the parchment-lined sheet, and spread them apart in a single layer. Bake until the tomatoes are shriveled and lightly caramelized (but not dried out), about 25 minutes in all.
Meanwhile, fill the large pot with salted water, and heat to a rolling boil. When the tomatoes are nearly done, drop the pasta into the pot, stir, and return the water to a boil.
As soon as the pasta is cooking, pour the remaining olive oil into the big skillet, set it over medium- high heat, and scatter in the sliced garlic. Cook for a minute or two, until it is sizzling and lightly colored, then ladle in about 2 cups of the pasta cooking water, and bring to a vigorous boil, stirring up the garlic. Let half the water evaporate, then lower the heat, stir in the chopped parsley, and keep the sauce barely simmering.
As soon as the tomatoes are done, remove them from the oven.
When the pasta is al dente, lift it from the water, drain for a moment, and drop it into the skillet, still over low heat. Toss pasta quickly with the garlic-and- parsley sauce in the pan, then slide the baked tomatoes on top of the pasta. Scatter the basil shreds all over, and toss everything together well, until the pasta is evenly dressed and the tomatoes are distributed throughout. Turn off the heat, sprinkle on the grated cheese, and toss once more.
Mound the pasta in a warmed serving bowl. Shred the ricotta all over the top of the pasta, and serve immediately
- See more at: http://www.lidiasitaly.com/recipes/detail/968#sthash.V34zaGq4.dpufLidia
Pasta with Baked Cherry Tomatoes
Pasta con Pomodori al Fornocookbook: Lidia Cooks from the Heart of Italy
region: Basilicata
main ingredients: tomato
recipe
user comments (6)
Share:
serves: serves 6
The deep flavor and delightfully varied textures of this pasta dressing develop in the oven, where you bake the cherry tomatoes coated with bread crumbs just before you toss them with pasta. Roasting them this way intensifies their flavor, and the bread crumbs become crunchy. It is a lovely dish to make when sweet cherry tomatoes are in season, but it is also good with the lesser cherry-tomato varieties you get in winter; these can be used successfully here because of the concentration of taste and texture during baking. This dressing is suitable for almost any pasta, but I particularly like it with spaghetti, gemelli, or penne. But because the tomatoes are at their best as soon as they come out of the oven, the dressing and pasta should be cooked simultaneously, and I have written the recipe to ensure that you will have your pasta and baked tomatoes ready for each other at the same time.
3 pints cherry tomatoes, halved
½ cup extra-virgin olive oil, plus 1 tablespoon
⅓ cup fine dry bread crumbs
1 teaspoon kosher salt, plus more for the pasta pot
¼ teaspoon peperoncino flakes, or to taste
1 pound spaghetti, gemelli, or penne
10 plump garlic cloves, peeled and sliced
2 tablespoons fresh Italian parsley, chopped
1 cup fresh basil leaves, loosely packed
½ cup pecorino, freshly grated, plus more for passing
4 ounces ricotta, or ricotta salata
A heavy-bottomed 12-inch skillet;
Arrange a rack in the center of the oven, and heat to 350 degrees.
Toss the cherry-tomato halves in a large bowl with 3 tablespoons of the olive oil. Sprinkle over tomatoes the bread crumbs, salt, and peperoncino; toss well to coat the tomatoes evenly. Pour the tomatoes onto the parchment-lined sheet, and spread them apart in a single layer. Bake until the tomatoes are shriveled and lightly caramelized (but not dried out), about 25 minutes in all.
Meanwhile, fill the large pot with salted water, and heat to a rolling boil. When the tomatoes are nearly done, drop the pasta into the pot, stir, and return the water to a boil.
As soon as the pasta is cooking, pour the remaining olive oil into the big skillet, set it over medium- high heat, and scatter in the sliced garlic. Cook for a minute or two, until it is sizzling and lightly colored, then ladle in about 2 cups of the pasta cooking water, and bring to a vigorous boil, stirring up the garlic. Let half the water evaporate, then lower the heat, stir in the chopped parsley, and keep the sauce barely simmering.
As soon as the tomatoes are done, remove them from the oven.
When the pasta is al dente, lift it from the water, drain for a moment, and drop it into the skillet, still over low heat. Toss pasta quickly with the garlic-and- parsley sauce in the pan, then slide the baked tomatoes on top of the pasta. Scatter the basil shreds all over, and toss everything together well, until the pasta is evenly dressed and the tomatoes are distributed throughout. Turn off the heat, sprinkle on the grated cheese, and toss once more.
Mound the pasta in a warmed serving bowl. Shred the ricotta all over the top of the pasta, and serve immediately
- See more at: http://www.lidiasitaly.com/recipes/detail/968#sthash.V34zaGq4.dpufLidia
