The Heirloom Tomato: From Garden to Table

[Guest guest]

The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World's Most Beautiful Fruit

 

http://www.amazon.com/Heirloom-Tomato-Recipes-Portraits-Beautiful/dp/159691291X/ref=pd_bbs_sr_1?ie=UTF8 & s=books & qid=1221958652 & sr=8-1

 

Hand-Me-Down Tomaotes

http://www.loe.org/shows/shows.htm?programID=08-P13-00038#feature8

 

RECIPE: SPAGHETTI WITH CHERRY TOMATOES AND TOASTED CRUMBS

Yield: 10 portions

The cherry tomato salad is the heart of this matter; a one-hour waiting period after assembly allows the salt, and the acid from the vinegar, to pull out the natural juices and flavor of the tomatoes. Toasted crumbs make a fine topping. I could eat this every day.

Toasted Crumbs

1 loaf rustic bread1/2 cup pure olive oilsalt and pepper to taste

Cherry Tomato Salad

1 pint sherry shallot vinaigrette (see recipe)2 pints cherry and currant tomatoes, mixedSalt to tasteGround black pepper to taste2 pounds of spaghetti1 gallon of water1/4 cup of salt1/2 cup of Parmesan, grated3 sprigs green basil3 sprigs purple basil

1. Preheat the oven to 350 degrees.

2. Remove crust from the loaf of bread. Cut bread into large dice.

3. Pulse in the food processor until pieces are medium sized.

4. In a large bowl, toss bread crumbs with olive oil, salt, and pepper.

5. Spread crumbs evenly on cookie sheets and bake, turning frequently until browned. Cool and reserve.

6. Slice the cherry and currant tomatoes in half. Combine with the sherry shallot vinaigrette one hour prior to serving.

7. Bring the water to a boil and add the salt. Cook the pasta until al dente, approximately 7 minutes. Drain.

8. Chiffonade the basils. (Chiffonade: http://en.wikipedia.org/wiki/Chiffonade)

9. In a bowl, toss the pasta with the cherry tomato salad.

10. Plate the pasta, garnish with parmesan, basil, and toasted crumbs. Serve right away so crumbs remain crispy.