This week has been really busy, I have a pile of things that I need to complete and unless I get super human powers overnight, there is no way it will get done. I have some 8 posts in the draft and I have not had time to sit down and pen the write-ups, it is my dream to have some publish ready post in the draft for busy hectic weeks. It is not going to be a reality any time soon.
Let me ignore the mile long to-do list for now, am excited to share this recipe with you guys, yesterday I got some fresh organic tomatoes from Wholesum Harvest and I was super excited to photograph these beauties and to use them. Tomatoes indeed make my world go round, it's just the perfect subject for photography, they are bright, they take light so well... you cannot go wrong with it. Since, the time I had seen Deeba's ( from Passionate about Baking) home-grown tomatoes in the LFP ( Learn Food Photography) community my heart was set on capturing these cuties. Some of these pictures are inspired by Deeba, Thanks Deeba ! Also, thanks to Wholesome Harvest for giving me the opportunity to use these organic produce. I got two varieties cherry and tomato on the vine (tov) which is their signature tomato. No guesses on why it is there signature tomato. It is from their brand new greenhouse in Amado, Arizona. These tomatoes are fresh, juicy and full of flavor, and organic. Enjoyed cooking and eating!
The second one is a fettucini made from a dried tomato pesto and fresh tov.
The third one, is a simple salad with tomatoes, basil and a vinaigrette of balsamic, curry powder, brown sugar and olive oil. Unfortunately, I do not have pictures as I ate the salad up, it was so tasty and tempting ( sheepishly). It started with one bite and before I knew it... I wanted to take some shots today, but too many things going on, so I will take some pictures as soon as I can and update it on the post.
Cherry Tomato Starters
fresh cherry tomatoes
fresh basil leaves
extra virgin olive oil
red pepper corn/ or black
sea salt to taste
In the extra virgin olive oil add the salt and freshly ground pepper. The red pepper corn, is very mild, acidic and a hint of sweetness, ya it does have a hint of sweetness. I just loved it paired with mozzarella and cherry.
Cut the cherry tomato to in half, and cut the mozzarella to size, preferably with a tiny cookie cutter. After you have cut all the cheese, drizzle olive oil on it.
Assemble the tomato, it is an amazing bite size treat and great for parties, make sure you don't assemble way before serving as it does have the tendency to leave water. To de-seed or not is totally a personal choice. So cute right ! gobble! gobble!
fettuccine : cooked according to packet instruction ( for 2 servings)
garlic : 4-5 cloves
olive oil : 2 tbsp
sun dried tomato pesto: 2-3 tbsp recipe here
fresh basil for garnish
fresh tomatoes (tov) : 2-3
parmesan for garnish
In a pan, add olive oil, let it heat add the crushed garlic and the pesto and a bit of the water from the cooked fettuccine. Toss in the the cooked fettuccine, mix, add fresh basil and chunks of tomatoes. Close for 3-5 min. Garnish with parmesan. I tossed the fettuccine after I added the cheese to show off the nice bright colors.
This was a long post... I did have to share just one more thing, but maybe in my next. Until then hugs :)