TOMATO-FONTINA TORTE WITH ROSEMARY CRUST
Provided by Food Network Kitchen
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the flour, sugar, 1 teaspoon rosemary, 1/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until just combined. Add the butter and pulse until the mixture looks like coarse meal.
- Whisk the eggs and egg yolk in a small bowl. With the motor running, add the eggs to the food processor and process until the dough just gathers into a ball. Turn out onto a lightly floured surface and gently knead until soft and pliable. Press the dough into the bottom and about halfway up the side of a 9-inch springform pan. Cover and refrigerate the crust until very cold, at least 1 hour or overnight.
- Slice the tomatoes and spread them out on 2 baking sheets in a single layer. Sprinkle lightly with salt and set aside until they release some of their juices, about 30 minutes. Meanwhile, combine the fontina and all but 1 tablespoon of the pecorino in a bowl; add the remaining 1 teaspoon rosemary.
- Preheat the oven to 400 degrees F. Pat the tomatoes gently with paper towels to absorb the excess moisture. Sprinkle 1 tablespoon panko in the crust, then top with one-third of the tomatoes. Scatter half of the ham over the tomatoes, then half of the cheese mixture. Repeat with the remaining 3 tablespoons panko, another one-third of the tomatoes and the remaining ham and cheese. Top with a final layer of tomatoes and sprinkle with the reserved 1 tablespoon pecorino; drizzle with the olive oil.
- Transfer the pan to a baking sheet and bake until the crust is golden and the cheese is melted, about 35 minutes. Transfer to a rack and let cool about 1 hour, then remove the springform ring.
FRESH TOMATO PASTA SAUCE
This is a wonderful sauce to make with fresh home grown tomatoes. I freeze this after its made for use as a quick and easy pasta meal. This sauce even tastes better the next day! It is the perfect way to use an abundance of tomotoes!
Provided by Tisme
Categories Sauces
Time 1h
Yield 7 cups
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft.
- Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce.
- When cooled refrigerate for up to 3 days.
- Use sauce as desired.
PENNE WITH ROASTED CHERRY TOMATOES
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish "cucina casalinga," roughly translated as "housewives' cooking." From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients - cherry tomatoes, olive oil, pecorino romano and penne pasta - but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 24 grams, Carbohydrate 52 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 5 grams
PASTA WITH FRESH TOMATO SAUCE
Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
RIGATONI WITH SPICY TOMATO AND CHEESE SAUCE
Provided by Susanne Solberg
Categories Cheese Pasta Tomato Quick & Easy Cheddar Spring Bon Appétit Los Angeles California
Yield Serves 4
Number Of Ingredients 12
Steps:
- Melt butter in heavy large skillet over medium-low heat. Add flour and stir 3 minutes. Gradually whisk in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and oregano and simmer 5 minutes, stirring occasionally. Reduce heat to low. Add cheddar and 1 cup Romano and stir until melted and well blended. Pour sauce over rigatoni. Toss thoroughly. Serve, passing additional Romano separately.
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