I arrived home to find the kitchen overflowing with tomatoes - the 45+ vines are in full production, with pounds coming in each day. In the last few days we've put up stewed tomatoes, pizza sauce, and frozen a triple batch of fresh tomato salsa. We're completely saturated with tomato goodness & combing cookbooks for new recipes.
Tonight we tried "Sauteed Yellow Cherry Tomatoes with Arugula Pesto and Feta" and licked the bowl clean. Summertime tomato perfection. Joe Burnam went back for thirds.
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| Lemon Drop Cherries |
Sauteed Yellow Cherry Tomatoes with Arugula Pesto and Feta
recipe adapted from New Flavors for Vegetables by Jodi Liano
pecans, 3 tablespoons
garlic, 1 clove, roughly chopped
fresh basil leaves, 1/4 bunch
arugula leaves, 1 cup packed
olive oil, 5 tablespoons
salt and pepper, to taste
yellow cherry tomatoes, 1 1/2 pounds
feta cheese, 2 ounces
Preheat oven to 375.
Toast pecans until they turn a shade or two darker & are fragrant, 6-8 minutes.
In a food processor, combine pecans and garlic. Add the basil and arugula leaves and process until coarsely chopped. With motor running, slowly pour in 4 TBsp of oil. Process until mixture is moist & well blended. Add S & P to taste.
In a pan over medium-high heat, warm the remaining 1 TBsp oil. When the oil is hot, add tomatoes & a pinch of salt. Saute until the tomatoes are warmed through & their skins are just beginning to split, 3-4 minutes.
Transfer tomatoes to serving bowl, stir in pesto, and crumble the cheese over the top. Serve hot or at room temp.
