CHERRY TOMATO MOZZARELLA SAUTE
This side dish is full of flavor and so quick to put together. The cherry tomatoes and mozzarella are perfect alongside almost any main dish you can think of. -Summer Jones, Pleasant Grove, Utah
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese.
Nutrition Facts : Calories 127 calories, Fat 9g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 194mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
TORTA DEL CASAR WITH SHERRY SYRUP
Torta del Casar is a unique Spanish sheep's-milk cheese from the region of Extremadura. It has a soft, creamy texture similar to Brie or Camembert, either of which can be substituted. Here the cheese is drizzled with a syrup made from Pedro Ximénez - the sweetest of Sherries. If unavailable, a good-quality Spanish cream Sherry can be used instead.
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Cut Torta del Casar into 6 wedges; place 1 wedge on each of 6 plates.
- Stir Sherry with in heavy small saucepan over medium heat until sugar dissolves, then increase heat and boil about 4 minutes, or until liquid is thickened and syrupy. Drizzle syrup over cheese just before serving.
ROASTED CHERRY-TOMATO SAUCE
This is a slow-roasted version of the stove-top tomato sauce, and it's jam-packed with flavor. You'll want to have it with everything -- not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Time 1h10m
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
- Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.
CAMPANELLE WITH CHERRY TOMATOES
Campanelle with cherry tomatoes is like Gianni's but saucier. Serve with a drizzle of olive oil and more Parmesan if desired.
Provided by Elaine
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of well-salted water to a boil over medium-high heat. Add pasta and cook for 3 minutes less than package directions, about 5 minutes. Drain well, reserving 1/2 cup of the pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add oil and garlic and cook until the garlic is fragrant and just beginning to brown, about 1 minute. Add tomatoes and kosher salt and cook, stirring often, until the tomatoes are just beginning to break down and release their juices, about 3 minutes.
- Add the pasta and sprinkle with Parmesan cheese. Toss well to coat. Sprinkle in pecorino cheese and basil and toss one more time to combine. Loosen the sauce with the reserved pasta water if needed.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 46.1 g, Cholesterol 24.3 mg, Fat 15.2 g, Fiber 2.8 g, Protein 17 g, SaturatedFat 5.5 g, Sodium 701.5 mg, Sugar 2.1 g
PASTA WITH A CHERRY TOMATO AND MASCARPONE SAUCE
Make and share this Pasta With a Cherry Tomato and Mascarpone Sauce recipe from Food.com.
Provided by Shuzbud
Categories Vegetable
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a non-stick skillet, over a medium heat.
- Add the garlic and cook for 1 minute.
- Add the cherry tomatoes, onion and salt. Stir frequently. This mixture will need to cook for about 25 minutes until the sauce has developed.
- When the tomatoes soften and the skins start to burst, press on them to release the juices inside. Once the majority of the skins have burst, it does not need stirring more than once every 5 minutes.
- Cook the pasta according to the directions on the package, so it will be ready in time for the sauce.
- After about 25 minutes, the tomatoes should all have split and the juices should have created a sauce. Stir in the mascarpone cheese until melted and blended in.
- If desired, use a blender or hand-blender to puree the sauce, otherwise it can be left chunky.
- Add the parmesan cheese and basil leaves to the sauce, stir and serve on top of the pasta or mixed together with the pasta.
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