Remember the 1000 tomatini I harvested recently? I've been cooking quite a lot with them, often making the same dish served in different ways. Cooked tomatini with pasta has been the most popular dish so far. (There are still another 500 tomatini to go, so I still need to think of more ideas.) It's very quick to prepare, which is especially helpful as an evening meal - in 15 minutes, you will have cooked the dish and it will be on the plate, ready to be served, so you can cook it for dinner after work.
For two servings, you need:
3 tablespoons of extra virgin olive oil
¼ tsp dried basil
1 clove fresh garlic
16-20 cherry tomatoes
1/2 yellow/red/orange/green bell pepper
a pinch of chili powder
60-80g feta cheese
200g fettuccine
Boil some water in a large pot and cook the pasta. In the meantime, heat the olive oil in a shallow frying pan, add
the finely minced garlic and cook for 1 minute. Then add the basil and cook
30 seconds; now add the tomatoes (cut in half) and cook for 5 minutes on
medium heat. Finally, add the peppers (cut in short strips) and the chili pepper (very
finely sliced), and cook for another 3-5 minutes. Mix in the feta cheese and
turn off heat. The cheese will melt, creating a thick sauce.
To serve, ladle the sauce over the drained hot pasta. This delicious tomato dish can also be eaten as a dip, served with toasted bread, tortilla chips or nachos. It's best served warm. My kids added grated Grana Padano cheese over the sauce, which feels a little stodgy since the sauce already has cheese in it, but it was actually a very good addition.
©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.
I like the look of that, i will keep this idea for a night when i want something guick and satisfying .
ReplyDeleteDo you have a dehydrator? Or is it a dry period in Crete for sun drying? I would dry at the minimum 300 of your remaining 500 for use during the non-growing months. Been there, done that. Works well. Will post a new question following clicking off this comment to you.
ReplyDeleteI entered your site for the practical/eye appealing items you use from the wild. Please teach me how to dehydrate eggplant shells? I've done the slices. But saw photos of a Greek market where tiny dried eggplants were dangling for sale. My experiment did not do so well.
ReplyDeleteThank you.
hi heather, i've never tried to dehydrate them nyself, but the advice i got from someone whose grandmotehr used to do it was to slive themn, pass them through a string, dry them outdoors in the sun (covered wit a muslin cloth or net), bring them indoors and store them in a cool dry place until needed - her grandmother used to fry these dried eggplant slices and they were very chewy and tasty
Deletei dont have a dehydrator myself (i love technology but i admit that i dont use it much in the kitchen due to lack of space); i prefer the freezer these days for all my preserving needs - a freind has also told me about how to dehydrate tomatoes in the oven and then freeze them
i am not sure about the egg plant shells though - if all the meat has been removed form them, do they continue to dehydrate in the same way as slices? i often place eggplant shells in the freezer and i can use them to stuff with rice (like tomatos and peppers)
Delete