What To Do With Cherry Tomatoes From Our Topsy Turvy Garden?

September 9, 2009 at 12:50 am Leave a comment

Shrimp and Tomato Basil Pasta Dish

Shrimp and Tomato Basil Pasta Dish

Shrimp, Tomato and Basil Pasta

Shrimp, Tomato and Basil Pasta

Not to long ago my dad dropped off a Topsy Turvy tomato plant for my grandmother. He knows that she used to love to garden, but can no longer, so he thought this would be a nice gift. Well she didn’t keep up with the plant, so my husband and I inherited it.  At first the tomato plant did nothing, then my husband added a little fertilizer and now it is producing cherry tomatoes left and right.  He picked off ten ripe ones this evening and there are ten more green ones still on the plant.  So now that my husband had picked the tomatoes the question was “What to do with those tomatoes”? And he quickly figured it out.

As I mentioned in a previous post, I had picked up a copy of Everyday Food by Martha Stewart, for his birthday. On the cover of the book is a picture of Shrimp, Tomato and Basil Pasta. From the moment he got the book he wanted to make that recipe and now he had the perfect opportunity. The recipe itself was so simple and it turned out delicious. The only seasoning in the dish was salt, pepper, garlic and of course fresh basil. But when you took your first bite it tasted like so much more. The acidity of the tomatoes enhanced by the salt was divine.  This is a recipe that we will make again. We of course have ten more tomatoes ripening as we speak from our Topsy Turvy Garden.

Here is the recipe from Everyday Food:

Serves 4

  • 1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
  • Coarse salt and ground pepper
  • 6 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 can (14 1/2 ounces) diced tomatoes in juice
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 pound linguine
  • 1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)
  1. Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
  2. Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
  3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.

Entry filed under: Pasta. Tags: , , , .

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