I hope everyone’s taking full advantage of farmers’ market season. If you’re lucky enough to have one near your home, then you’re enjoying a season of fresh veggies and fruit, easy-to-make suppers and cool flavors.
But I’m always hungry for comfort food — even in summer. So I came up with an easy way to use up those gorgeous heirloom cherry tomatoes I’m buying every week — eat them hot over pasta.
I know, I know. Hot pasta sounds crazy this time of year — but when you’re working in an air-conditioned office all day, then avoiding mosquitoes as you sit inside all evening, eventually the cold gets to you!
Cherry tomatoes are absolutely delish when heated up in a saute pan, with just a clove of smashed garlic and olive oil.
Add some chopped basil….
And you’re set!
I decided to serve my sauteed tomatoes with my all-time favorite comfort food — mac and cheese. But since I’ve been diagnosed with Celiac disease, making my favorite pastas has been tricky.
I updated one of my favorite recipes for Mac and Cheese from Cooking Light, by using GF flour to thicken the sauce.
And I used my new favorite GF pasta — Delallo Gluten Free Shells — made with whole grain rice.
Adding the roast tomatoes to the gooey, cheesy pasta is just the thing for that comforting kick that still feels like summer! And it’s a good substitute for meat, for a robust vegetarian dish.
Sauteed Heirloom Tomatoes with Basil
1 cup heirloom cherry tomatoes, halved (depending on size) or whole
1 1/2 tablespoon Extra Virgin Olive oil
1 whole clove garlic, smashed
2-3 tablespoons freshly chopped basil
1. Heat saute pan to medium high. Add olive oil and clove of smashed garlic. Note: Do not mince; leave whole — or it will burn. Heat garlic for 1-2 minutes in oil.
2. Add cherry tomatoes and saute until warm and bursting, about 3-4 minutes. Discard garlic clove. Add chopped basil and serve over pasta.