30,000 Feet in the Air and You're Really Hungry

I'm packed and ready to fly to Seattle this morning to attend Starbucks' Coffee College. I know, it's a little late to go back to school but you can never know too much about coffee, Seattle, or Starbucks.

Something about being on a plane makes me very hungry, so I always brown bag it. Today's breakfast meal is egg salad with bacon sandwiches. And a Fuji apple.

My first post on Zesterdaily is about food to bring with you when you fly. Please take a look and let me know what you'll be making for your next trip.

Italian Sausages and Roasted Tomatoes

With summer still months away, the tomatoes at the Farmers' Market leave something to be desired. Still juicy and fragrant, they lack the exquisite flavor of tomatoes ripened by the full heat of the sun.

And yet....

Roasted, with a little olive oil, seasoned with sea salt and black pepper, spring tomatoes add depth to a braise or stew. Traditional Italian recipes pair sausages with peppers and onions. Substituting roasted tomatoes for the peppers softens and sweetens the flavors. Adding pasta makes a main dish that is filling, economical, and easy-to-make.

Roasted Tomatoes

Yield: 1 quart

Time: 60 minutes

Ingredients

3 pounds tomatoes, washed, stems removed

1/4 cup olive oil

Sea salt and black pepper

Method

Preheat the oven to 350 degrees. Place the tomatoes on a Silpat or aluminum foil covered baking sheet. Drizzle with olive oil. Season with sea salt and black pepper. Place in the oven

and roast for 60 minutes.

Use a rubber spatula to save the clear liquid, tomato essence that has accumulated on the baking sheet. Place the cooked tomatoes and the liquid into an airtight container. The tomatoes can be refrigerated for several days or frozen for months.

Italian Sausages and Roasted Tomatoes

Yield: 4 servings

Time: 30 minutes

Ingredients

4 Italian sausages, washed, pat dry

1 quart roasted tomatoes, skins removed, roughly chopped

4 garlic cloves, skins removed, finely chopped

1/2 cup Italian parsley, washed, leaves only, finely chopped

2 medium yellow onions, washed, skins, tops, and stems removed

1/2 pound mushrooms, brown or shiitake, washed, thin sliced

2 tablespoons olive oil

1/2 box pasta

2 tablespoons kosher salt

1 tablespoon unsalted butter

Sea salt and black pepper

Method

The sausages and pasta can be made ahead and reheated with the sauce or prepared simultaneously while you are sauteing the vegetables.

Brown the sausages either by grilling or roasting in a 400 degree oven. Remove and let cool so you can cut them into 1/2" thick rounds. Set aside.

Boil 4 quarts water with kosher salt. Add the pasta. Stir well to prevent sticking. Cook until al dente, about 10 minutes. Reserve 1 cup of pasta water. Drain the pasta and return to the cooking pot. Add 1 tablespoon olive oil and the unsalted butter. Stir well. Season with sea salt and black pepper. Lightly cover with a sheet of aluminum foil. Set aside.

Saute the garlic, parsley, onions, and mushrooms with olive oil until lightly browned. Add the sausages, roasted tomatoes, and tomato liquid. Simmer 15 minutes, reducing the sauce by half.

Add the cooked pasta and 1/2 cup of the pasta water. Stir well to coat. Simmer for a few minutes.

Serve with freshly grated Parmesan or Romano cheese.

Variations

To the sauteed vegetables, add 2 cups spinach leaves, washed, stems removed, roughly chopped

For heat, use hot Italian sausages