In Italian poma amoris, or the "love apple," is a beautiful way of saying tomato.
Did you know at one time Americans thought the tomato was poisonous? In 1820, Robert Gibbon Johnson, stood on the steps of a New Jersey courthouse and ate a tomato to prove that it was not, in fact, deadly. The tomato is considered one of the most healthy vegetables. I didn't get that wrong—in 1893 the Supreme Court ruled that the tomato is a vegetable not a fruit.
In Woodbury, we are fortunate to have a great Farmers Market on Sundays, starting at 8:00 am until 1:00 pm, June 17th to October 28th.
Nearly every Sunday you can find several varieties of tomatoes, along with a large selection of vegetables, fruits, breads, flowers and other food items.
One of my favorite recipes is for a Grilled Cherry Tomato Pasta. Many of the ingredients that you will need could be found at our very own Farmers Market!
Fresh basil, cherry tomatoes, you could even make your own breadcrumbs from one of the great loaves of bread from the market. I have included this recipe for you to try and I would love to see pictures of your results!! Or feel free to share your own favorite tomato recipe.
This recipe goes well with Nobilo Sauvignon Blanc or a nice Sangiovese.
2 cups red cherry tomatoes
2 cups yellow cherry tomatoes
2 cups orange cherry tomatoes
1 cup very coarse fresh breadcrumbs
6 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
3-1/2 to 4 Tbs. balsamic vinegar
1 lb. dried orecchiette pasta
3/4 cup roughly chopped fresh basil leaves
Prepare a grill by adjusting the grill grate so that it’s 4 to 5 inches from the flame or heat source. Heat a gas grill to high and a charcoal grill to medium hot (the coals should be covered with light ash, and you should be able to hold your hand just over the grate for no more than 3 seconds).Thread the tomatoes on parallel skewers, to prevent burning, soak your skewers in water prior to
Heat the oven to 375°F. Put the breadcrumbs on a baking sheet, drizzle with 2 Tbs. of the olive oil, and toss to distribute the oil evenly; season with salt and pepper. Bake in the middle of the oven, tossing occasionally, until the breadcrumbs turn golden brown, 8 to 10 minutes. Remove from the oven and let cool.
In a bowl, whisk the remaining 4 Tbs. olive oil with the balsamic vinegar. Season the vinaigrette to taste with salt and pepper.
Grill the skewered tomatoes, turning occasionally, until the skins darken and blacken in spots and begin to blister and shrivel, 5 to 7 minutes. Remove the tomatoes from the skewers and set aside.
Cook the orecchiette in boiling salted water until al dente. Drain and toss with the tomatoes and the vinaigrette, pour into a serving bowl, and garnish with the breadcrumbs and basil. Taste and season with more salt and pepper, if needed, and serve immediately.