Look what I have. There are a ton of tomatoes this year. I’m canning them today, and tomorrow, and the next day……..
Did you know that you spell tomato without an E? I didn’t until a customer told me I spelled Tomatoe Herb bread wrong on the chalk board that took me hours. How rude. I think we should change the way you spell tomatoe, potatoe, and fourty. Those are the three words I just can’t seem to get right.
On to the new way with tomatoes though. I have a wonderful new fresh tomato pasta that I tried last week. It is from a Rachel Ray mag that I got a few months ago and I have been dying to try it. You can’t try it with wimpy store bought tomatoes though. They’re are just down right sick and nasty. Only a beautiful lunker, still warm from your garden will do the trick. This is so good I have to admit I made it for just me yesterday for lunch. Only one person to be eating, but I made the whole recipe anyway. I’m going to eat it for every meal until it’s gone. It is that good, and then maybe I will be extremely sick of it, and I won’t miss it until next year’s tomatoes come around. That’s how I do things at my house:)
Again I improvised a bit since I didn’t have the goat cheese in the fridge, but I had some blue cheese. It was a huge hit! Also I may have added just a titch of cream. You know me. I have my granny’s blood running through my system. Everything is a little better with a little cream or butter. So I hope you have some lovely tomatoes, and a variety of colors makes it even better. I used just big old red ones, and a big handful of my yellow cherry tomatoes cut in half. Talk about a beautiful meal!
Herb Butter and Goat Cheese (or Blue Cheese) Angel Hair with Dang Fresh Tomatoes
adapted from Rachel Ray
1 lb. of Angel Hair Pasta cooked al dente
While your pasta is cooking, saute in a pan:
1 small onion chopped
3 cloves of garlic chopped
6 T. of butter
Stir around until the onions are soft. About 5 mins. Then add to the onions:
1/2 c. white wine (I’m sorry mom, I did this, but I told my bishop!)
Stir this mixture around until it reduces a bit in the pan. It will only take a few minutes. You can use chicken stock too if you want. Can you imagine if someone saw you walking into the State Liquor store. I know I’d hear, “Well hello Sister Clawson.” The alcohol cooks out they say, but I couldn’t tell you who “They” is and they could be just feeding me a line. Oh well. Next add to the onions:
1/4 c. chopped fresh parsley
2 T. dill weed
a handful of chopped fresh basil (use what you have and if you don’t have all the herbs it will still be amazing.) Stir until mixed together. In a large bowl place the drained pasta with:
1 c. blue cheese
1 c. reserved pasta water
salt and pepper
Stir around until the cheese is melted. Add the onion, and herb mixture and continue stirring. Finally add:
2 c. chopped tomatoes (all colors)
grilled chicken or sliced steak (totally optional)
Mix again and stir in a little cream or half and half if you want it a little more saucy. Serve with shredded parmesan cheese.
I use Ariel Vineyards de-alcoholized wine for my cooking:
http://www.arielvineyards.com/wines.html
The stuff is so good I drink it (without guilt) on the side while cooking! 😉
Some of the Trader Joe’s stores around here (Seattle area) carries Ariel as well as Metropolitan Market. Not sure about Utah. Contact your local grocer and make an inquiry
Enjoy!
cheers.
–rus.
Thanks Rus! I’m checking that one out now! What a great idea. Lisa
lisa-do you need a canning assistant? maybe i will see you tomorrow at lotoja!
emial me-beccayoung@gmail.com
becca
Tattoos (is that spelled with an ‘e’ if it’s plural?) and wine! What’s next adultery?
I love your recipes! I made this on monday and we loved it. My MIL thought I’d taken up drinking when I asked to borrow a cup of white wine
looking forward to your class tonight …
jennie