music-city-missy
Well-known member
It's not so much of a recipe but I've become addicted to tomatoes Provencial lately using the little Campari tomatoes from Costco that are always so flavorful. Well, I started making some and saw some pasta leftover from DD's supper and just started throwing this together.
olive oil
gray salt with herbs de Provence
Additional herbs de Provence
6 campari tomatoes split in half (quartered would have been nicer)
Heat a griddle or pan until very hot. Add a little olive oil to coat. Sprinkle with salt and additional herbs de Provence. Place cut side of tomatoes down. Let them sit until they have a nice dark carmelization on the cut side. Flip over and let cook a few more minutes on the skin side.
Meanwhile:
1 tablespoon butter
1 small shallot finely chopped
1/2 cup heavy cream
Cooked pasta
Saute shallot in butter until transparent or slightly carmelized but not browned. Add the cream and reduce. When tomatoes are ready, add them to the pan. Cook a few more minutes until tomatoes have broken up into the sauce. Add cooked pasta and serve.
Could add a touch of cheese but this is perfect - the herbs de Provence are a nice twist.
I used linguine because that is what DD had cooked but I think penne or the small penne might be better.
olive oil
gray salt with herbs de Provence
Additional herbs de Provence
6 campari tomatoes split in half (quartered would have been nicer)
Heat a griddle or pan until very hot. Add a little olive oil to coat. Sprinkle with salt and additional herbs de Provence. Place cut side of tomatoes down. Let them sit until they have a nice dark carmelization on the cut side. Flip over and let cook a few more minutes on the skin side.
Meanwhile:
1 tablespoon butter
1 small shallot finely chopped
1/2 cup heavy cream
Cooked pasta
Saute shallot in butter until transparent or slightly carmelized but not browned. Add the cream and reduce. When tomatoes are ready, add them to the pan. Cook a few more minutes until tomatoes have broken up into the sauce. Add cooked pasta and serve.
Could add a touch of cheese but this is perfect - the herbs de Provence are a nice twist.
I used linguine because that is what DD had cooked but I think penne or the small penne might be better.