Tomatoes have been a part of many meals these past few weeks but these two dishes - Lemon Pasta with Arugula & Tomatoes and Roasted Tomato Salad with Mint have been the favorites.
Slightly adapted from Ina Garten
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
kosher salt and freshly ground pepper
1 pound dried pasta (I used spinach fettuccine)
1/2 pound baby arugula
1/2 cup freshly grated Parmesan cheese
1 pint grape or cherry tomatoes, halved
1. Heat the olive oil in a medium saucepan over medium heat. Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of the lemons, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
2. Bring a large pot of water to a boil, add 1 tablespoon salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta and return it to the pot.
3. Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce. Pour the hot pasta into a large bowl and add the arugula, Parmesan, and tomatoes.
4. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add a few slices to the pasta. Toss well, season to taste, and serve hot.
From The Nourished Kitchen
2 pounds cherry or grape tomatoes
1 small red onion, sliced 1/8 inch thick
1 tablespoon extra-virgin olive oil
2 teaspoons finely ground sea salt
1/3 cup chopped fresh mint leaves
2. Toss the tomatoes and onions with the olive oil and sprinkle with the salt then arrange them in a single layer in the pan.
3. Roast for 40 to 45 minutes, until the tomato juices thicken to the consistency of maple syrup and the tomatoes wrinkle. Spoon the roasted tomatoes and onions into a mixing bowl, toss in the mint, and serve immediately before the mint wilts in the residual heat of the tomatoes.