Tomatoville® Gardening Forums - View Single Post

BarbJ · May 30, 2012

I love using cherry tomatoes in a tossed primavera type pasta sauce.

Lots of olive oil (about 1/4 cup for four servings, more or less to taste), minced parsley, basil, onions and any other nice fresh veggies, like sweet peppers, or green beans cut into 1/2'' pieces.

Saute over medium until slightly wilted, about 5-7 minutes, then add minced garlic and then the cherry tomatoes. Cook until the tomatoes sort of "pop" and release their juice. Takes about 5-10 minutes on medium heat.

Add a little parmigiana cheese and salt to taste, then serve over Angel Hair pasta.

I make this a lot in the summer, it's a nice quick dinner and uses up a fair amount of cherry tomatoes.

May 30, 2012	#3
BarbJ Tomatovillian™ Join Date: Mar 2012 Location: California, USA Posts: 154	I love using cherry tomatoes in a tossed primavera type pasta sauce. Lots of olive oil (about 1/4 cup for four servings, more or less to taste), minced parsley, basil, onions and any other nice fresh veggies, like sweet peppers, or green beans cut into 1/2'' pieces. Saute over medium until slightly wilted, about 5-7 minutes, then add minced garlic and then the cherry tomatoes. Cook until the tomatoes sort of "pop" and release their juice. Takes about 5-10 minutes on medium heat. Add a little parmigiana cheese and salt to taste, then serve over Angel Hair pasta. I make this a lot in the summer, it's a nice quick dinner and uses up a fair amount of cherry tomatoes.