CROXETTI WITH MARINATED HEIRLOOM TOMATOES
Boil the pasta about five minutes before the tomatoes are ready. The warmth will bring out the flavors of the fresh ingredients.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Strain; reserve oil and garlic. Let cool.
- Combine tomatoes, 1/4 cup basil, the capers, lemon zest, red-pepper flakes, and 1/2 teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes.
- Add warm pasta to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest.
HEIRLOOM TOMATO CONFIT
Confit comes from the French word for "preserve," confire. For tomatoes, that means baking them at a low temperature with basil, garlic, and olive oil.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h20m
Yield About 2 1/2 quarts
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Bring a large pot of water to a boil over medium-high. Prepare an ice bath.
- Score a shallow X in the bottom of each tomato with a knife, then place in boiling water for about 10 seconds. With a slotted spoon, transfer tomatoes immediately to ice bath. When cool, remove and peel tomatoes by gripping the skin between your thumb and the flat part of a knife blade, starting at the scored X.
- Combine tomatoes (cored-sides down), basil, and garlic in a shallow baking dish. Sprinkle generously with salt; drizzle with oil. Bake until tender, about 50 minutes. Let cool completely.
- Transfer tomatoes with their juices to quart-size glass jars, leaving 1/2 inch of headspace. Freeze until ready to use, up to 1 year.
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