BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSINGSUMMER CHERRY TOMATO SAUCE
Leave the tomatoes whole and only to cook long enough to warm them but do not burst. Serve immediately over Pasta with Herbs or a fresh baby spinach salad.
Ingredients:
As needed EVOO about 1 tablespoon for cooking
2 Shallot, minced
1 bulb garlic, minced
2 pints cherry or pear tomatoes
2 cups dried early season tomatoes, washed, whole
To Taste: sea salt, coriander, pepper
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.
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