Tomato and Me

I'm not a big fan of tomato, be it cherry tomato or grape tomato or whatever type there are out there. I found that tomato can be rather too mushy after cooking because it will excrete it juices out during cooking.Nevertheless, knowing its benefits to our health, I have been trying to consume it now and there, depending on the recipe. For all tomatoes fan out there, I found these recipes and it looks yummy to me so I decided to share it.

Pasta with kalamata olives and roasted cherry tomato sauce

Makes 6 Servings

Ingredients :
2 1/2 pounds cherry tomatoes, halved
1/3 cup olive oil
5 garlic cloves, minced
1 tablespoon balsamic vinegar
1/4 teaspoon dried crushed red pepper
3 tablespoons chopped fresh oregano
1 pound farfalle (bow-tie) pasta

1/2 cup halved pitted Kalamata olives or other brine-cured black olives
1/4 cup drained capers
6 ounces feta cheese, crumbled (about 1 1/4 cups)
1/4 cup pine nuts, toasted

Method

Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste

with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.

Cherry Tomato Cucumber Feta Salad

Ingredients

2-3 cups of cherry and/or pear tomatoes, sliced in half
1 cup of chopped cucumber, peeled (and seeded if the seeds are bitter)
1/4 cup crumbled feta cheese
1 Tbsp *chiffonaded mint leaves
1 teaspoon fresh, chopped oregano
1 Tbsp lemon juice
2 Tbsp of finely chopped shallots or green onions
2 teaspoons olive oil
Coarse salt and freshly ground black pepper to taste

Method

Gently toss the tomatoes, cucumber, feta, onions, mint, and oregano together. Dress with lemon juice, olive oil, salt and pepper to taste.

Serves 2-4.

*Chiffonade - French word meaning "made of rags", describes a method of cutting herbs and other greens to garnish dishes. Stack basil or mint leaves one on top of each other then roll tightly into a long "cigar"; slice thinly to create ribbons.