7/11/09

a redux



So this is going to be redux. It might feel like cheating but I have two good reasons. I know you guys would rather have the cookies or ice cream but the imaginary conversation I'm having with you in my brain, it goes like this...

"Ahhhhh Krysta! Your killin' me. I didn't request this dish for you to post."

"I know but hear me out. See here's the deal. I got a email from Bec from Foodie with Family annnd she said she had a recipe right up my alley. She was right because it was almost like my recipe I posted a little over a year ago, except for a few differences. All good, of course and how could I not post it after she didn't win Jaden's contest to go see the a screening of...



I had to cheer her up somehow. It's kinda like this...



It really doesn't help but it's the thought that counts, right?

Foodie with Family's No Cook Pasta Sauce:

1 pound ripe plum tomatoes
1/2 cup extra virgin olive oil
7 fresh basil leaves
1/4 cup packed fresh parsley, chopped
2 cloves (or more) garlic, peeled
kosher or sea salt and pepper to taste
1 pound hot pasta, cooked and drained according to package directions

Trim a thin disc off of the stem end of each tomato. Stand tomato, cut surface down, and slice tomato in half. Use a the tip of a teaspoon or your fingers to remove the seed and pulp from the tomato halves. Slice tomatoes into long thin strips. Turn the strips 90 degrees and cut across the strips to dice your tomatoes into small cubes. Transfer tomatoes to a medium mixing bowl or container with a tight fitting lid. Place your parsley on the cutting board and top with your peeled cloves of garlic.Sprinkle lightly with about 1/2 teaspoon of salt and then lay the basil on top. The salt helps break down the garlic and herbs as you chop, so don’t skip it! Chop it all finely. Add herbs to the tomatoes.Add additional salt and pepper to taste. Don’t skip the salt! It helps pull moisture from all the ingredients and marry the flavors. Now just pour the olive oil over the whole lot. Toss gently; like a baby. Leave, tightly covered, at room temperature all day or in the fridge for at least 2 days to allow flavors to combine. To finish the dish, add the sauce to the bottom of a large bowl. Scoop the hot pasta which has been cooked and drained according to package directions directly on top of the No-Cook Pasta Sauce. And yes, it is crucial to use HOT pasta. The heat from the pasta helps take the edge off of the raw garlic. Again, toss gently; like a baby. (she doesn't condone baby tossing) Serve hot or room temperature.

Here's my old post which believe it or not with help from Melissa has probably became my most popular post via another food blog. Actually my most popular post period.

I'm not a good navel gazer. As a matter of fact, I'm horrible at it. No epiphanies come except that I have a innie and a few sit-ups probably wouldn't hurt. Then I think about dinner and then I start thinking about trinities.

Every religion has some sort of beads used for praying and also some sort of trinity. Here's mine...basil, tomatoes, and mozzarella cheese. Cliche? Oh no, no, no! This is the food of the gods, never has there been a greater combination than this... other than peanut butter and chocolate but that's not a trinity now is it? I eat this combination all summer long. I have it in a sandwich, I'll make a caprese salad and I'll make this dish.

I remember my step-momster making this when I was a kid. I'm not sure where she got the recipe but she used to peel the tomatoes and make a big production of it. Sorry, but why go through all that trouble of standing over a hot pot of boiling water? It's already hot outside and I want to go swimming. Forget about it! Just chop up the damn tomatoes and enjoy your day, it's summer for gosh sakes! Chill out.

ECM Trinity:


tomatoes. chopped into bite sized pieces
basil, chiffonade-ed? what is the correct term for that anyways?
grated mozzarella
olive oil
salt & pepper

Put tomatoes, basil, and mozzarella into a bowl. Add enough olive oil to coat the tomato mixture. Add salt and pepper to taste. Cover and refrigerate until ready to eat.

A couple of things: Notice I didn't give you measurements. This is just a throw together dinner. I go by proportions.

I used grape tomatoes in this dish. Every tomato has been pulled off the market and California was cleared from this stupid salmonella scare. Everyone is afraid to touch a damn tomato, but not me. Oh no, I go trying to find tomatoes (trying to cheat death) and all they have is those 3.99 a pound on the vine tomatoes and forget that...I'm not paying that much for a crappy tomato,and there was no farmers market, so what's a girl to do? Improvise! Grape tomatoes it is.

Use cheap mozzarella for this dish. Trust me, I've used fresh mozzarella and it's just wrong. Fresh mozzarella is beautiful and gentle and must be respected but in this dish she falls apart into a stringy, soggy, nasty mess.

Make this in the morning and let it sit in the fridge. The longer you let this sit, the better it tastes. Cook some pasta and toss this in and you have dinner. I eat it as a main dish and then I eat it for breakfast the next day, then lunch, then dinner again. Rinse, lather, and repeat. It's that good.


What's your holy (food) trinity?

*Update* You can tell this is an old post when the Great Tomato Scare of Aught 08 was going on. So use tomatoes!!!! And as for tasting notes... Make this or I'll kick you in the shins.

12 comments:

Melissa said...

My first thought after reading this?

I love you!!

and

In the shins!

:P

:P.....

Sorry, couldn't resist.

I have this recipe of Bec's still printed and held onto and you better not have any doubt I'm makin' it. It's not even an if. It's happening. Just waiting to get more fresh basil and tomatoes from the heaven-sent coworker who shares his garden bounty with me.

LOVE YOU. Just going back to the first thought there. ;)

Kristin @ Going Country said...

Hmm, a trinity? Perhaps oil, potatoes, and salt. Because that equals french fries. Although that's not actually what you meant, I think . . .

Jennifer said...

I am totally making this tonight.

Though it will be Bec's version as my husband doesn't eat cheese. Some lame excuse about saturated fat clogging the arteries, blah, blah, blah.

I'll make yours when he's out of town.

Thanks for two lovely summer dinner recipes!

TexasDeb said...

I think this is a summer thing. I just re-posted about pomodori al forno because screw the heat, the slow baked roma results are that good and elevate any and everything else around them to swoon status.

Your approach is easier (not to mention cooler) and I am heading into the kitchen to start chopping tomatoes immediately (if not sooner!).

Me! said...

hmmm i've always used big chunks of fresh mozzarella. It tends to get tough if it sits for a while, especialy because I usually drown it in balsamic vinegar. My tomatoes seem to be coming in waves. For a couple weeks I couldn't keep up with them as they ripened and now I haven't had a ripe one in almost a week. When the next batch ripens I will have to try it with grating regular mozz. I make a big bowl, eat half of it that night and leave the rest for pasta for the next night.

LilSis said...

I made this a few weeks ago after Melissa sent me the link to her post on this awesome Caprese Pasta. My family loved it! There's nothing better than basil, tomatoes, and mozzarella and I love your version.

I took photos and had intended on sharing your recipe with our readers but then encountered the problem with my camera. My memory card is at the camera store now to see if any images can be retrieved. I'm keeping my fingers crossed.

Thanks again for sharing that recipe. I'll be making it all summer!

Amy said...

If I had a trinity it would involve some kind of artery clogging sweet, thus my plea for the cookie or ice cream post, BUT...

...I am a sucker for anything like this too. Cheese, tomatoes, basil, bread, olive oil? Yes, please. I am certain I was Italian in my last life.

I am also certain if my garden tomatoes don't turn red soon, I might go postal.

maybelles mom said...

totally with you about peeling tomatoes. I adore fresh tomato sauce.

Rebecca (Foodie With Family) said...

I want that t-shirt. And are you even kidding me? This TOTALLY cheered me up. If I had gone to the screening I would've had to miss a family camping trip. It's all good. Believe me!

Thanks for the shout-out, Krysta. And I had a thought. A crazy thought, but after camping with five boys and an Evil Genius in a wee camper for the weekend I'm entitled. Were there actually reincarnation I'd love to come back as that picture of bruschetta you took. You made me drool.

Not Afraid to Use It said...

My holy trinity? Garlic, cheese and cream. You cannot go wrong with any recipe that has that in it.

MrOrph said...

Got everything i need to make this.

/moves shins under desk

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