Before my love affair started with The Pioneer Woman, I had mad love and adoration for Ina Garten, The Barefoot Contessa. I still have feelings for her, which is why I’m sharing Barefoot Contessa’s Herb and Garlic Tomatoes with you. I can’t allow myself to totally forget what I once had with Ina in favour of Ree. 😉
Way back when McKenna was a little girl, she would joke about my love for Barefoot Contessa. I remember her saying things like, “Shhhh! Daddy is watching his girlfriend on TV.” This one time, we were at a book store and she saw Ina’s latest cookbook display, and she yelled, “Look, Daddy! It’s your girlfriend!” It seems I’m not too good at keeping my love affairs on the down low.
Recently, our friend, Tracy, gave us a bunch of tomatoes she and her family had grown over the summer. I was in total heaven with the large basket of tomatoes which consisted of seven or eight different varieties. I knew that I would never be able to eat them all in salads or whatever, so I turned to Ina’s recipe for Herb and Garlic Tomatoes.
Very simple to make, these tomatoes yield such a great flavour. Of course, you can toss these roasted tomatoes in a salad, or top a goat cheese crostini with them, but I opted to toss them with some pasta and fresh basil. #delicious!
Now, you don’t need to have so many varities to make this, obviously. And, you can most certainly use store-bought tomatoes of the grape or cherry variety, but if you can get your hands on a few different types, you will most certainly taste the difference, because each type of tomato has a distinct flavour. For instance, I found the yellow tomatoes to be tart, while the red tomatoes were sweet. The green and purplish-red tomatoes were somewhere in the middle, and the orange tomatoes tasted a little peppery to me. Together, they all formed a unity of amazing flavours.
I can’t finish up this post without a big Thank You to Tracy for sharing her garden’s bounty with us. Thank you, Tracy! Did I mention she also gave us a selection of kale and swiss chard? I hope we’re still on her friend’s list next summer as well. 😉
- 3 tablespoons olive oil
- 2 teaspoons garlic, minced
- 2 pints small tomatoes, grape or cherry
- 2 tablespoons fresh basil, chopped (plus more for garnish)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Over medium heat, heat the olive oil in a large skillet.
- Add the garlic and cook for about half a minute.
- Add the tomatoes, basil, thyme, salt, and pepper. Stir to coat the tomatoes with the oil.
- Reduce the heat to low and allow the tomatoes to cook for 5, stirring occasionally, until the tomatoes begin to slightly blister.
- Remove tomatoes from the skillet and transfer to a serving bowl. Top with fresh basil and serve immediately or at room temperature.