For those who like cherry tomatoes, I have found that the brown ones are superior in taste to the red ones. Maybe it's just me, but be on the lookout and tell me what you think.
Beecee, that looks yummy!
Beecee, that looks yummy!
That is a gussied up version of Puttenesca Sauce....A dish served by the puttana in Naples to all the boys disembarking ship after a long sea journey...Translates to sauce of the "wh**e.I happened upon an amazing recipe recently that uses heirloom cherry tomato.
It's basically...in a skillet, heat olive oil, chopped garlic, black pepper. Add the cherry tomatoes covering the bottom, periodically rolling them around so they heat evenly. When the skins start wrinkling, add a cup or two (depending on how much you're making) of white wine and bring to a simmer. Then add a heaping tablespoon of capers and a heaping cup of pitted calmata olives. When everything is simmering, add a bunch of large peeled shrimp. As soon as they turn orange and curl, take off heat. Serve on top of linguini or fettuccini, and top w/ a generous amount of crumbled feta cheese. DELICIOUS!!!