Friday, July 17, 2009
Roasted Grape Tomato and Olive Sauce
My tomato plants have blossoms on them! And one of them, one blessed blossom, has given way to a tiny green blob that I imagine will soon become a tomato! Praise be! I can't wait until I'm using my very own tomatoes in my recipes. Until then, I'm relying on the yield of the local groceries and farmers' markets.
It is a lovely time of year for grape tomatoes and cherry tomatoes and this recipe can be made with either. I was delighted to come up with a sauce that went very well with gnocchi, given that standard tomato sauces can sometimes just render those lovely little dumplings all soggy and turn them an unappealing shade of pink. Ugh. Not this sauce! No way! This compliments the chewy little gnocchi perfectly in all its olive oily, garlicy, goodness. Yum. We ate the whole pan of sauce for dinner last night and I am sad that there are no leftovers. So you may want to make two batches.
1 pint grape or cherry tomatoes, quartered
1 onion chopped up small
4 cloves of garlic, chopped
1/4 cup black olives, chopped
1/4 cup green olives, chopped
1 tsp thyme
1 tsp oregano
a sprinkling of salt and pepper
1/2 cup olive oil
Place all ingredients in a baking dish and bake at 325 degrees for about 45 minutes. Serve over pasta or gnocchi.
-This was great with another seasonal favourite: roasted asparagus. I drizzled it with olive oil and threw it in the oven beside the sauce for the last ten minutes of cooking time. To serve, I sprinkled it with chopped pecans and salt and pepper.
-Shamefully, I've never made my own gnocchi. Heck, I've only now learned how to spell it properly. Perhaps the actual dumpling making is a project for the near future.
-If you haven't already, I highly recommend reading this article from the Sunday Times Magazine a few weeks ago. It is an inspiring look at a man who has done amazing things for city gardening on a huge scale. When so many cities neigybourhoods are losing their walking-distance grocery stores, gardening becomes one of the only options for fresh food and citizens need guidance from people like Will Allen.