Seven years ago when I moved to the Boston area, I attended a program called the Startup Institute to try to break into the tech scene in Boston. I remember talking to a classmate on the last day of that program about my dreams. I envisioned one day having my own space where I could host friends and cook and have a lovely conversation. Recently, I had the pleasure of cooking this Honey Garlic Cilantro Chicken while hosting a friend at my new apartment.Continue Reading “Honey Garlic Cilantro Chicken”
It is Sunday night while I write this. After spending almost an hour pondering my dinner for the night, I finally settled on shrimp and noodles. Hopefully, on Monday night it would be easier to decide on a meal. I am leaning towards a simple lemony spaghetti with thyme.Continue Reading “Lemony Spaghetti with Thyme”
I get those moments when I become obsessive about a particular idea. The pass few weeks (yes weeks!) I have been obsessively thinking about how to eat tomatoes in the winter. The rabbit hole I entered led me to this wonderful creamy cheesy tomato pesto sauce.
Tomato runs in my blood. As a Yoruba woman, who was born and bred in Lagos for the entirety of my childhood, the tomato is a thing. It has taken a long time to not compulsively eat tomato sauce/stew with every meal. Growing in Lagos, we had really good tomatoes year round. I mean, there were times when there was scarcity and you wondered why the whole country had to subsist on tomatoes. However, more often than not, there was abundance. So many baskets of ripe and juicy tomatoes spilling over the woven basket. The market floor was often littered with rotten and underripe tomato tossed out carelessly by the traders.
I left that place of abundance to come to America, where tomatoes are mostly just passable. At first
This short window of time is when the tomatoes are just about right to be eaten raw. A good tomato is juicy, almost like a ripe peach. When you bite into it, the juice oozes out uncontrollably. It should have a nice acidic edge that is only mellowed by its own sweetness. There is no way to write fully in words the magic that happens when you get a truly ripe tomato of good pedigree.
So, as you can imagine, given the frigidness I live
Lately, I have discovered a new class of tomato products for the winter. It started with Divina tomatoes last year and this year has escalated to the marinated cherry tomatoes from Trader Joes. Goodness me! When I first tried the Divina Roasted Red Tomatoes, I knew it was a love that might not stand the test of time. I could not justify to myself, and my bank account, the wisdom of buying eight dollar jars of tomatoes. I knew it was something I would only ever be able to eat when it is on sale (trust me, I keep my eye on the price sticker at my grocery store).
The Trader Joes semi-dried and marinated Cherry tomatoes
I have recently been using the Trader Joes semi-dried cherry tomatoes in this quick cheesy tomato pesto sauce. It requires no cooking and it is a reliable 15-25 minute meal provider. Most of that time is spent cooking pasta or prepping vegetables. The sauce comes about quickly in a blender and works so well went add to hot freshly cooked pasta.
The tomato pesto sauce is super easy to make. The ingredients mostly come out of a jar. Plus, the sauce does incredibly well in the fridge, on its own or mixed in with food.
Tomato Pesto Sauce
- 1 Cup Trader Joes Roasted Cherry Tomatoes
- 1 Roasted Medium Red Pepper
- 1/3 Cup Pesto
- 1/3 Cup Heavy Cream
- 1 Tsp Chilli Flakes
- 2 Cloves Garlic
- Smoked Gouda Cheese Optional
- Add all of the ingredients, except salt and cheese, in a food processor and pulse until it comes into a smooth consistency.
- Taste the sauce after blending. Season with salt to taste.
- Tomato Pesto Sauce tastes best when mixed into freshly boiled hot pasta. The heat from the pasta heats the sauce. A bit of pasta water can be added to loosen up the sauce to desired consistency.
- Shred the gouda cheese and sprinkle on top of the pasta as desired.