It's About Liberty: A Conservative Forum
Topics => Food & Cooking => Topic started by: Pandora on August 14, 2012, 07:29:23 PM
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The garden is doing well, we had a surfeit of ripe tomatoes, and I found this recipe to use them before they turned bad, and a darned good reason to trim up the basil too.
http://www.myrecipes.com/recipe/pasta-with-basil-tomatoes-feta-10000001010608/ (http://www.myrecipes.com/recipe/pasta-with-basil-tomatoes-feta-10000001010608/)
I made it with 10 oz. of penne, because we are only two, and it was plenty with some left over to use as a side with something else.
You'll want to keep as much of the juice from the tomatoes as you can save when you chop 'em up because it is that, with the olive oil, that will coat the pasta.
I found the feta cheese a nice change from mozzarella and it doesn't toughen from the acid in the tomatoes.
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Hah! I've harvested exactly one (1!) tomato so far. ::gaah::
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Hah! I've harvested exactly one (1!) tomato so far. ::gaah::
Oh! Slacker plants! What's the problemo?
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The plants are only now starting to bear fruit. It was a very slow start - cold and rainy for months.
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Are they in the greenhouse or out in the open? Give 'em some calcium, less nitrogen; they do better in the cool than the hot once they start bearing fruit. If they grow green and don't ripen on the vine, you can still pick 'em and stick 'em on a counter or windowsill and they'll ripen on their own.
On the other hand, I've heard fried green t'maters are good stuff. :supercool:
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The plants are only now starting to bear fruit. It was a very slow start - cold and rainy for months.
You might have bough a late season variety not to worry.
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The garden is doing well, we had a surfeit of ripe tomatoes, and I found this recipe to use them before they turned bad, and a darned good reason to trim up the basil too.
http://www.myrecipes.com/recipe/pasta-with-basil-tomatoes-feta-10000001010608/ (http://www.myrecipes.com/recipe/pasta-with-basil-tomatoes-feta-10000001010608/)
I made it with 10 oz. of penne, because we are only two, and it was plenty with some left over to use as a side with something else.
You'll want to keep as much of the juice from the tomatoes as you can save when you chop 'em up because it is that, with the olive oil, that will coat the pasta.
I found the feta cheese a nice change from mozzarella and it doesn't toughen from the acid in the tomatoes.
That looks like a winner.
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It was very good. Even reheated, the tomatoes still tasted fresh.
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The plants are only now starting to bear fruit. It was a very slow start - cold and rainy for months.
You might have bough a late season variety not to worry.
Brother, if I start to worrying about 'maters you'll be the first to know :D
I had a vegetarian omelet for dinner with onions and peppers and zucchini - and a slice of that tomato - fresh from the garden. And fresh peas off the vine while I was picking out dinner.
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An update: I added Kalamata olives (pitted) to this year's batches and they made it even better.
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Sauce with kalamata olives, cremini mushrooms and sweet or hot sausage crumbled or sliced is my favorite. But you don't like Italian sausages, so maybe you could substitute pancetta or slab bacon.
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I like bacon, a lot, but who could possibly not like Italian sausage?! ::speechless::
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I like bacon, a lot, but who could possibly not like Italian sausage?! ::speechless::
Communists. ::unknowncomic::