Sunday, August 26, 2012

Fresh Summer Tomato Pasta

Fresh Summer Tomato Pasta - great summer alternative heavy sauces.

I think we all know by now I LOVE pasta – it's part of being Italian I guess.  And what would a blog called the Singing Tomato without some tomato recipes every now and then.  I also LOVE tomato sauce but in the summer it is SO hot here in Nashville that to heat up the kitchen to make a batch of tomato sauce is just not in the cards.  We also DO NOT buy jarred sauce in this house.  No – no.  So what's a girl to do?

How about a pasta recipe where all you have to know how to do is boil water and only heat up the stove for like 15minutes rather than all day?  Then this impressive and pretty presenting tomato and pasta dish is for you!

Fresh tomatoes and basil over al dente pasta – it's great as a weeknight meatless meal – so inexpensive or if you are a veggie you will love.  However, if you have a carnivorous tendency that you just can't curb you can always toss in some grilled chicken.  Also since it's so pretty you can make it for guests and they will be impressed.  Here we go!

3 large red tomatoes – cut up into bite sized pieces
3 large yellow tomatoes – cut into bite sized pieces
1/2C extra virgin olive oil
2t minced garlic (fresh or from the jar)
2C fresh basil – wash then stack the leaves on top of each other and slice up so it looks like little shreds (if you don't grow basil already you should BUT if you can't you can get it at the grocery)
1/2t crushed red pepper
1 dash of salt
1lb thin spaghetti – cooked as directed

1. toss everything above together in a large mixing bowl.  Cover with a lid or plastic wrap.  Put it in the fridge for at least 30mins.  The longer you leave it in there the more the flavors will marry.

2. When you are ready to eat – take the tomatoes out and let come to room temperature.
3. Meanwhile, back at the stove, cook your pasta as directed and drain when done.
4. Toss the pasta with the tomato mixture and top with parmesan cheese.
5. You can add grilled chicken if you want.

I love this which a Vinho Verde – a bubbly not too sweet not to dry white wine from Portugal.  YUM!

Friday, August 24, 2012

Thoughts of expansion for This Singing Tomato

Hello Fellow Tomatoes!

For many generations on my Italian side the woman of my family have made all kinds of tomato products.  So I have my recipes for sauces and other tomato oriented dishes from all my peeps.  Several friends have asked that I make and sell some of these products.

The first ones I was thinking of producing were my Tomato Sauce and possibly my healthier version of Bolognese sauce.  The sauces would be made and then frozen - which is a little different than what most are used to - like the jars at the grocery.  I like freezing because it preserves the freshness.  So initially it would only be available here in Nashville.

So I guess I am asking all of you readers your thoughts?  Would you be interested?  Would you order?  Would you care if it was organic or not?  Please send me thoughts via email or on facebook.  I welcome your thoughts before I embark on this endeavor.

Saturday, August 18, 2012

Clean Eating Peach Crumble

Since its peach season I am in peach heaven!  I put them in my yogart, cereal, love them!  I love peach cobbler but it is very high glycemic and not “clean”.  So I wen tin search of a recipe conversion.  This one is GREAT!  Not to sweet and yummy!  Even Darren liked it.  

Peach Crumble

4C peaches, peeled and sliced
2/3C chopped pecans (or you can use almonds)
1/4C agave nectar
1t lemon juice
1t vanilla extract

Crumble topping
1/2C coconut sugar (you can find this on if you can't get it at the store)
1/2C whole wheat flour
1/2C steel cut oats (you can use regular ones if that's what you have)
1 ½ t pumpkin pie spice
4T butter (softened and cut into small pieces)
1 ½ T coconut oil (room temperature)

Grease either an 8x8 glass pan or a 9in glass or ceramic pie plate.  Peel and slice up the peaches and put them in the pie plate.  Sprinkle the pecans over the peaches, then drizzle the agave, lemon juice & vanilla extract over the peaches.  Set aside.

In a large mixing bowl, combine the coconut sugar, flour, oats, pumpkin pie spice, butter and coconut oil.  Use a pastry cutter (seen in the picture) and cut the mixture together until it makes crumbles.

Pour the crumbles over the peaches evenly.  

Bake at 350 for 35-45 mins.  VOILA!!  Peach Crumble !!!  YUMMY!

Wednesday, August 15, 2012

Caprese Panini!!

And yes, I am back. That darn Christian Grey has preoccupied my summer!!!!! Fifty Shades - fun summer reading.

Anywho....I was looking for an easy week night meal AND have been wanting a panini maker for like ever... So, when Aldi had them for $25 I snatched one up.

Caprese Panini is a great and healthier alternative to pizza night (& probably cheaper)

4 slices of whole grain sourdough bread (I get mine at either Publix bakery or Trader Joes)
1/4C olive oil
1/2t Italian Seasoning
Dash of sea salt
1 plum (Roma) tomato - thinly sliced
1 small ball of mozzarella - thinly sliced
1C fresh basil leaves

Preheat your panini maker at medium heat (like a 5 or 6)

In a small bowl or coffee cup mix together the olive oil, Italian seasoning & salt. Then, with a pastery or basting brush, brush the oil mixture onto one side of the bread.  Put the oil side face down on your work surface (cutting board or plate).

Build your sandwich.  Start with a layer of tomato, then cheese and finally the basil.  Place the 2nd piece of bread on top and again bruch the oil mixture on the top.  Now don't go crazy with the oil so it doesn't get soggy.

When your panini maker is ready - place the whole sandwich in there and close the top.  squish it down a tiny bit but you don't want to squish out the guts of the sammy.  It should take between 3-6 minutes, depending on your maker.  Just watch it and see.  When the bread is toasty and the cheese is melty it is done!  Repeat so you have 2 sandwiches.

A great red table wine is great with this quick, easy and light weeknight meal.  Want something a little more carnivorous?  Try putting a grilled chicken cutlet (a thinly sliced chicken breast) in the middle of the sandwich too.