Today I’m not going to wax on about my love of this juicy little fruit, or debate about whether the tomato belongs in the fruit or veggie category or the virtues of heirloom versus good old standard beefsteaks.
Because I have 55 other recipes for you to check out from fab-o bloggers from around the web. And you know you want to see them, you know you want to cook thanks to them.
But first, while I have you hostage…
You should be able to tell I’m a fan of tomatoes, and when I saw this recipe on the cover of the August 2011 issue of Martha Stewart Living, I gave up my no-buy-on-the-newsstand decree and resurrected my old habit.
I’m so pre-recession like.
I made this recipe a few times last year and it quickly became one for my arsenel. One reason I like it so much is that it tastes great hot, at room temp or even cold.
But then I’m one of those weirdos who will stand at the open fridge, door swung wide open, digging into tupperware filled with last night’s pasta leftovers.
I don’t know why, but leftover pasta just tastes that much better to me. Cook-koo.
- 5 garlic cloves, thinly sliced
- ½ cup extra-virgin olive oil
- 2 pounds cherry tomatoes, sliced in half
- 1 cup fresh basil, torn or sliced thinly
- 4 tablespoons capers
- 2 teaspoons finely grated lemon zest, plus more for sprinkling
- 1 tablespoon lemon juice
- ¼ teaspoon crushed red-pepper flakes
- Course salt & freshly ground pepper
- 1 pound pasta cooked al dente
- 8 ounces mozzarella bocconcini balls, sliced in half
- In a small saucepan, cook garlic in oil over medium heat until golden, about 10 minutes. Let cool.
- Combine tomatoes, ½ cup basil, capers, lemon zest, red-pepper flakes and 1 teaspoon salt in a large bowl. Pour garlic oil & chips over tomato mixture, marinate for about 30 minutes, tossing occasionally.
- Cook pasta, drain and add to bowl with tomato mixture, bocconcini balls and lemon juice and toss gently. Top with remaining ½ cup basil and additional lemon zest and salt and pepper to taste. Serve warm or at room temperature.
Why prolong the agony? Get your scrolling finger limbered up and let’s move this post along to my list of 55 Fresh and Tasty Tomato Recipes thanks to some amazing food bloggers from across the www.
Crisp Feta, Tomato and Arugula Salad from Verses from My Kitchen
Warm Tomato and Mozzarella Bruschetta from Creative Culinary
Beer-Marinated Grilled Flank Steak with Peach and Tomato Salsa from Cookin’ Canuck
Caprese Tomato Sandwich from FoodieCrush
Sweet Tomato Jam from Food Loves Writing
Fresh Tomato Bloody Mary from Today’s Nest
Mediterranean Galette from The Tomato Tart
Caprese Couscous Salad in Tomato Cups from Bake Your Day
Easy Roasted Tomatoes and Shrimp with Feta, Oregano and Fennel from Kalyn’s Kitchen
Greek Quinoa Salad from Two Peas and Their Pod
Tomatoes Roasted with Pesto from Taste and Tell
Stacked Tomato, Summer Vegetable and Grilled Bread Salad from Cookie and Kate
Beef Tenderloin Filet Skewers with Tomatoes from The Little Kitchen
Blue Cheese Dressing and Heirloom Tomatoes from Mountain Mama Cooks
Heirloom Tomato Cookies from Bake at 350
Tomato and Cheese Tarts with Basil from Keep It SImple Foods
Avocado, Onion and Tomato Salad from FoodieCrush
Guacamole Stuffed Cherry Tomatoes from Koko Cooks
Quinoa with Roasted Tomatoes, Walnuts and Olives from Eat Live Run
Mini Caprese Bites from Reluctant Entertainer
Caprese Mozzarella Tomato and Basil Panini from With Style and Grace
Chicken Alfredo from Recipe Girl
Farmer’s Market Tomato and Zucchini Quiche from Barbara Bakes
Strawberry Peach Gazpacho from How Sweet It Is
Tomato, Corn and Cheese Galette from Alexandra’s Kitchen
Bruschetta Topping Stuff from She Wears Many Hats
Eggplant Tomato Stacks from Happyolks
Tomato Soup from Add a Pinch
Gluten-Free Tomato Cookie from Sweetopia
Caprese Stack from Pennies on a Platter
Bloody Mary Gazpacho from FoodieCrush
Salmon, Radish and Roasted Tomato Salad from Wholesome Cook
Grilled Shrimp Gazpacho from Sarcastic Cooking
Caramelized Onion and Cherry Tomato Focaccia from The Cake Duchess
Tomato and Green Bean Salad from Delishhh
Roasted Tomato Hummus from Bev Cooks
Heirloom Tomato Arugula and Goat Cheese Pizza from Gimme Some Oven
Tomato and Ginger Salad from FarmGirl’s Dabbles
Pizza with Caramelized Onions, Bacon, Cherry Tomatoes and Fontina from Completely Delicious
Summer Panzanella from The First Mess
Tomato Pesto Crostata from Always With Butter
Polenta with Smoky Tomato Sauce from Cafe Johnsonia
Cherry Tomato and Hearts of Palm Salad from FoodieCrush
Spaghetti with Tomato and Basil from The Vanilla Bean Blog
Fettucine with Tomatillo and Cilantro Pesto from A Thought for Food
Pulled Pork and Roasted Tomato Donburi from La Fuji Mama
Fava Bean and Tomato Salad from Chez Chloe
A Tomato Salad with Warm Basil Dressing from A Tale of Two
Marinated Roasted Eggplant, Zucchini and Tomatoes with Garlic and Thyme from Gourmande In the Kitchen
Spicy Tomato Chutney Toasts from Crepes of Wrath
Honey Jack Grilled Cheese from Sweet Basil
Fresh Tomato Pasta Sauce from 365 Days of Slow Cooking
And some must have resources:
Freezing Fresh Tomato Sauce from The Vintage Mixer
How to Can Tomatoes at Home from Bell’alimento
And now that you’re all inspired and want to share, check out what Cassie and Ali have going on with their Tomato Love Recipe Exchange. Go ahead, jump over and add yours to the list.
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