Melting tomatoes

melttom1The days have started getting shorter, and I’ve realized that I’m going to need to start solely cooking for the blog on the weekends. By the time that I get home currently, I have about half of an hour of daylight, and the status of the light streaming through the kitchen windows is only so-so; in January, even in a few weeks, I’ll have none, and my pictures will be shameful.

Regardless of the pictures, though, I made a frittata this week that I was planning to like a lot, but it was quite disappointing. I was going to share that, but really, it’s not worth your time–look for a reworked version of it in the not so distant future. I had tried this recipe for melting tomatoes last week, so luckily I had a backup plan.

Although of this recipe the idea is great, the original was just too much. Too much oil, too much salt, too much pepper. I adjusted the measurements, and it’s greatly improved.

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This makes a nice side, and I would even just eat the whole serving for dinner on a night that I’m cooking only for me. The recipe actually was written with a salmon recipe, meant to be served atop the fish. That would probably be pretty tasty to try sometime, but I don’t often cook fish so I can’t share my opinion. What I can tell you, though, is that you need to make these tomatoes this week. They take about 20 minutes total, including clean-up, and they’re delicious.

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Melting tomatoes
adapted from Barefoot Contessa Foolproof
makes about 2 servings, 1 1/2 cups
five-stars

1 tablespoon extra virgin olive oil
½ of a Vidalia onion, diced
2 medium garlic cloves, minced
10 ounces cherry or grape tomatoes, halved
½ teaspoon kosher salt
⅛ teaspoon black pepper

1. Add olive oil and onion to a medium-sized saute pan; cook over medium high heat, stirring occasionally. Once it starts to sizzle, reduce heat to medium. Cook until soft but not brown, about 5-6 minutes.

2. Add garlic to the saute pan. Cook until fragrant, about one minute. Add tomatoes, salt and pepper to the pan. Stir occasionally, and cook about 4 minutes, until the tomatoes are a bit softened, still whole but honestly a bit melted looking. Transfer to serving dish and enjoy.

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