make your stomach happy | . |
|
|||||||||||||
copyright
©1999-2000 |
This
quick side dish is a great way to use up almost too ripe cherry
tomatoes. I would have never thought of cooking the little guys until my
mom served this as a side one night. Now the garden cherry tomatoes are
hoarded for this dish. Cherry
Tomatoes & Garlic Heat
a large skillet. Add olive oil, and toss in garlic until it begins to
turn golden brown and you can smell the garlic. Add tomatoes and cook
2-4 minutes until a few begin to split. Take off the heat and sprinkle
with lots of salt and pepper. Serve hot. o
o o o o So Good! That's really all I can say about this: so good it leaves me speechless. So
Good! Tomato Sauce Heat
a large deep skillet over high heat, add olive oil. When hot, add garlic
and cook until fragrant and golden brown. Add chopped, peeled tomatoes.
Cook for about 25 minutes over med-low heat until relatively cooked down,
and some of the liquid has evaporated. While waiting, put on a pot of water for pasta
-- and try not to eat all the chopped
feta sitting on the counter. After some of the tomato liquid has cooked
off, add the feta and dill. Leave over heat until feta begins to melt
– about 2 minutes. Hint
| To peel tomatoes: Cut a large x in the bottom of the
tomato, just deep enough to break the skin. Immerse each tomato in
rapidly boiling water for 15 seconds. Remove with a slotted spoon. After
it has cooled the skin should peel away easily from the fruit. Now you
have a sauce-ready tomato. o Joanna
Piatek,
watched Attack of the Killer
Tomatoes in preparation for this article. That was a mistake! Her
cucumber is now about one inch long. Can she pickle just one cucumber?
She can be reached at jopiatek@hotmail.com more
articles by
Joanna Piatek : ---------------------------> lounge . nourish . host . laze . home. |