BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSINGSUMMER CHERRY TOMATO SAUCE
Ingredients:
As needed EVOO about 1 TBLS
2 Shallot, minced
1 bulb garlic, minced
2 pints cherry or pear tomatoes
2 cups dried early season tomatoes, washed, whole
TT sea salt
TT coriander
Method:
Heat EVOO in large skillet; add shallots and garlic and cook till aromatic. Season with small amount of salt and coriander. Add tomatoes and heat through but not until they burst. Finish with fresh herb like basil or oregano or both. Adjust seasonings.
Ingredients:
USE AS DRESSING OVER FRESH BABY SPINACH
Wash 1-2 # baby fresh spinach. Spin. Chill 1/2 hour before serving. At service, toss spinach with 1/2 tsp salt and 1 tsp coriander and 2 Tablespo0ns balsamic vinegar or other flavor vinegar. Place spinach on bottom and place hot summer tomato sauce on top. Sauce wilts the spinach. Serve immediately.
TO RECIPESprintable page