Brandywines, Cherokee Purples, or Green Zebras. Because we have large, beautiful trees in the backyard, we only get partial sun in the garden. Our house stays cool even during the hottest days and that's good news, but larger tomatoes don't grow well without full sun. I'm not complaining though.The cherry tomatoes are sweet like candy.
At this time of year, cherry tomatoes are plentiful. Not just in our garden, which has gone kind of cherry-tomato-crazy, but in the farmers' markets as well. Big baskets of perfectly ripe tomatoes are selling for $1.00/basket. They're perfect for salads and skewering. With a plentiful supply, they also make a delicious pasta sauce.
Pasta alla Checca
Yield 4 servings
Time 30 minutes
Ingredients
1 pound pasta, penne, gnocchi style, fussili, or spaghetti
1 basket farmers' market fresh cherry tomatoes, stems removed, washed, quartered
1 bunch basil, washed, stems removed
1 garlic clove, skin removed, minced
1 tablespoon kosher salt
1/4 cup olive oil
Sea salt and pepper
1/4 cup freshly grated Parmesan or Romano cheese
Method
Put the quartered tomatoes into a large bowl, season with sea salt and pepper, add the olive oil,minced garlic, and toss. Do this a few minutes before you cook the pasta.
Add the kosher salt to a large pot with a gallon of water, heat to boiling, add the pasta, and stir well. Stir every couple of minutes to prevent the pasta from sticking together. After 10 minutes sample a piece of pasta. When it's cooked to your taste, strain, and put the pasta into the bowl with the seasoned tomatoes.
Toss well. Chop or tear by hand the basil leaves and add to the pasta. Top with grated cheese and serve immediately.
Variations
Over an open flame, char the garlic clove with the skin still on. Remove the blackened skin, mince the garlic
Add 1/4 cup finely chopped, pitted olives, cracked green or black
Add 2 anchovies, minced
Add 1 tablespoon red onion, finely chopped or cut into thin rings
Roasted Cherry Tomato Pasta Sauce
Cooked into a sauce, cherry tomatoes have a flavor that is different from their large-bodied
cousins. One basket makes enough sauce to serve 4 people, so the price-break is good.If you want, the sauce can be made ahead, frozen, and used weeks later with little loss of flavor.
Yield 4 servings
Time 60 minutes
Ingredients
2 baskets farmers' market fresh cherry tomatoes, stems removed, washed
4 garlic cloves, skins removed, minced
1 cup Italian parsley leaves, washed, finely chopped
4 shiitake or brown mushrooms, washed, finely chopped
1/2 medium yellow onion, skin removed, washed, finely chopped
1/4 cup olive oil
1 tablespoon sweet butter
Sea salt and pepper
Method
Toss the cherry tomatoes in a bowl with the olive oil, half of the minced garlic, season with sea salt and pepper, place on a baking tray that has been lined with a Silpat or parchment sheet. Bake 45 minutes in a 400 degree oven.
Reserve the seasoned olive oil in the bowl and use to saute the remaining garlic, parsley, onion, and mushrooms until lightly browned. Set aside.
Put the roasted tomatoes, including all the liquid on the baking tray, through a food mill. Add the tomato sauce and pulp to the saute pan.
Simmer 5 minutes. Stir in the sweet butter, taste, and adjust the seasoning with sea salt and pepper.
Toss with pasta and serve with freshly grated Parmesan or Romano cheese.
Variations
Use the tomato sauce without the vegetable saute
With the vegetables, saute 1 cup smoked sausage or Italian sausage, finely chopped, until lightly browned
Use fresh basil instead of the Italian parsley
Add 1/2 teaspoon red pepper flakes or 1/4 teaspoon cayenne to the saute
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