Just when I have it in my mind to blog more it doesn't happen. My son did something to our laptop and I just figured out where my pictures were downloading too. Now I can share!
I hope your summer has been great so far.
It's that time of year again to celebrate the birthdays of our Merlin kitty(17) and Ace dog(3).
Now for some simple marinated tomatoes that might not even make it onto your pasta because it is so delicious.
Last year I made this recipe and the key is too use heirloom, home grown or farm fresh tomatoes which are sweeter than grocery store tomatoes. If you only have access to grocery store tomatoes you can still make this it just won't be as flavorful as farm or homegrown. I didn't have capers on hand and it still came really good but I do love the addition of capers.
Martha Stewart Living Magazine
adapted by dreaminitvegan
- 5 garlic cloves, thinly sliced
- 1/2 cup extra-virgin olive oil
- 2 pounds heirloom tomatoes or homegrown/farm fresh, sliced into 1/2-inch wedges
- 3/4 cup torn fresh basil
- 3 tablespoons salt-packed capers, preferably Sicilian, rinsed (optional)
- 2 teaspoons finely grated lemon zest, plus more for sprinkling
- 1/4 teaspoon crushed red-pepper flakes
- Coarse salt and freshly ground pepper
- Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Reserve oil and garlic. Let cool room temp.
- Combine tomatoes, 1/4 cup basil, the capers, lemon zest, red-pepper flakes, and 1/2 teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes or more.(I let it marinate a couple of hours)
- If using on pasta you would add warm pasta to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest.
Note* you can make this ahead if you are having company that day. You can also spoon this on a nice baguette as an appetizer.