All posts tagged: tomato

Roasted Tomato Toasts with Ricotta, Chestnut Honey, and Basil

We all have our go-to’s.  The recipes we make over and over again.  The ones that your friends or family specially request.  The ones that you have made so many times, you don’t need to look at the recipe anymore.  That’s what this dish is all about.  Universally loved, this dish will not fail you.  I promise.  The honey slow-roasted tomatoes burst with sweetness against the creamy ricotta and the crunchy toasts.  The topping of shredded fresh basil and drizzled chestnut honey take the flavor profile to the next level.  What’s even better is that all of these ingredients are freely available all year round–so whether you need to bring a dish to a baby shower in the Spring or a festive platter to your Christmas table in the Winter, these yummy toasts will deliver. Roasted Tomato Toasts with Ricotta, Chestnut Honey, and Basil Recipe courtesy of Food & Wine Ingredients 2 pints cherry or grape tomatoes, halved lengthwise 1 1/2 tablespoons extra-virgin olive oil 2 tablespoons clover honey 2 teaspoons thyme leaves 1 teaspoon …

Nick’s Rigatoni

One of Nick’s favorite things to cook is red sauce.  Whenever we go out to eat and he orders steak, his first thought is “leftover steak for red sauce.”  I pretty much know from that moment on what we’re having for dinner on Sunday.  Then his love affair begins.  The Godfather goes on the TV and I smell garlic clouds drifting from the kitchen.  I must note that I am not allowed in the kitchen when this process is going on–as I, ah hem, tend to push my input whether it was asked for or not.  So I get to sit back and wait for the lovely results.  I have to say that every batch of red sauce he makes is different–but its always so delicious, so tummy warming, and feels extra special, because I know it was made with love.  Here you have it–Nick’s Rigatoni.  I think this was his best batch yet.  The sauce was so rich–the wine really kicked it to another level.  There was also this smoky taste to it, which …

Turkey Sausage Lasagna

I can’t think of anything more comforting or more universally-loved than lasagna.  Most families have their versions they go back to time and time again.  There’s the traditional Italian version which is made with bolognese sauce, bechmael sauce, parmesan (no ricotta or mozzarella) and the American version made with ground beef (or leftover meatballs), marinara, ricotta, and mozzarella.  There are countless veggie versions and even kinds made with tortillas.  This time around I decided to go all-American, but with one substitute a la the Barefoot Contessa, turkey sausage.  Here you have it–her fabulous version of American lasagna.  I slightly adapted her recipe in 2 ways.  1) I omitted goat cheese–only because I don’t care for it.  2) I substituted no-boil lasagna noodles to cut back on time. First you cook the onions and garlic, add the ground turkey sausage, and all of the basic red sauce ingredients. Then the fun part… the layering.  A quick stir of ricotta, grated parmesan, egg, fresh parsley, salt, and pepper–and that forms the creamy layer comb.  I constructed each …

Tomato Bruschetta

With all of the gorgeous tomatoes in season right now, my head has been overflowing with recipe ideas.  I could make a tomato/watermelon/feta/mint salad… I could make fresh tomato sauce… I could make juicy smoky BLTs.  The options are endless.  This time around, I chose to go quick and fast with Tomato Bruschetta.  With the ripest tomatoes, I find that this recipe requires no oil–just go by taste.  You want the seasonal tomatoes to shine–and this dish gives them center stage. Start with 2 really ripe but still firm tomatoes.  Any red kind will do: beefsteaks, heirlooms, even cherry tomatoes.  I like to buy tomatoes a little under-ripe, so that they have time to ripen on a windowsill, bruise-free.  Chop the tomatoes in 1/4-inch size cubes, but don’t worry about being exact.  Discard any mushy parts. Next, dice 1/4 of a large red onion (or half of a small-medium red onion).  You can also substitute in 2 diced shallots or even a 1/4 of a large yellow onion.  I prefer the red onion because it …