We have been receiving seed catalogs for months. The Bearded One pours over them, putting post-it notes on each page that holds interest. I put the catalogs in a drawer for final selection at a later date. There is a veritable porcupine of post-its that leaps from that drawer whenever I open it now.
It is almost time to make the seed order.
Even though snow is falling AGAIN and it is supposed to be below zero AGAIN this week….sigh.
Tomatoes are a big part of our garden. They are so delicious in season and there are so many things you can do with them year around from the freezer or canned. Last year he picked a number of yellow varieties, in fact, the majority of our plants yielded yellow fruits. Now, I am not disputing that their flavor was fine…but there is just something wrong about yellow tomato sauce or yellow ketchup…etc..
So, maybe one or two yellow tomato plants this year…otherwise RED!!!!
Speaking of tomatoes, I had a few cherry tomatoes left from making salads earlier this week. I wanted to use them up since in mid-winter they are not cheap and I find the cherry and grape tomatoes to be one of the few varieties that has at least a bit of flavor in the winter.
I remembered a dish I had had several times at Bravo (Italian chain restaurant). Cherry tomatoes, feta, pine nuts…what else. It has been a couple of years so I did not have a detailed recollection so I Googled. AND success! Something delicious!
Tonight for dinner we had Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce from Epicurious.
It was wonderful. You can go to the above link or here is my version:
- 2 1/2 pounds cherry or small italian tomatoes
- 1/3 cup olive oil
- 5 garlic cloves, minced (I doubled this since my garlic cloves are frozen from the garden and thus milder…plus we love garlic
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dried crushed red pepper
- 3 tablespoons chopped fresh oregano (1 T dried)
- 1 pound farfalle (bow-tie) or rotini pasta
- 1/2 cup halved pitted Kalamata olives
- 1/4 cup drained capers
- 6 ounces feta cheese, crumbled (about 1 1/4 cups)
- 1/4 cup pine nuts, toasted
Preheat oven to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.
I think the dish I had at Bravo also had some spinach in it. Sounds delicious too but this was wonderful. I heartily recommend it!