Pasta with Baked Tomato Sauce

Baked-Tomato-Sauce-Pasta-Audreys-1

Yes, we are still working on our supply of tomatoes and this baked tomato sauce is a yummy addition to our rotation. The first time I made it was three years ago when my friend Suzy gave me the link to The Wednesday Chef blog. I’ve made the recipe many times since and Luisa’s blog is a steady source of great recipes and stories. 

Baked-Tomato-Sauce-Audreys-2

What I like about this recipe is the use of cherry tomatoes or grape tomatoes. It lends a different flavour to your sauce than larger tomatoes do and we tend to get large batches of them in September. Adding breadcrumbs just elevates everything – the smell coming from your kitchen will make you want to dive into the pot of pasta immediately. These are basic ingredients that let the tomatoes shine – try it and you’ll make it over and over again.

Pasta with Baked Tomato Sauce – from The Wednesday Chef
 

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1 pound very ripe cherry tomatoes, halved
  • 1/3 cup plain dry breadcrumbs
  • 1/4 cup freshly grated Parmigiano
  • 2 tablespoons freshly grated pecorino (or, if you don't have this, just more Parmigiano)
  • 2 garlic cloves, finely chopped
  • Salt and freshly ground pepper
  • 1 pound dried penne or spaghetti
  • 1/4 cup loosely packed fresh basil leaves, torn

Instructions

  1. Preheat the oven to 400 F. Grease a 13-by-9-inch baking dish with one-third of the oil. Place the tomatoes cut side up in the dish.
  2. In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente. Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.
  4. When the tomatoes are done, add the basil and stir vigorously to mix everything into a sauce. Drain the pasta and immediately transfer it to the baking dish. Add the remaining olive oil and mix well. SERVE AT ONCE.

Notes

To cut a large amount of cherry tomatoes fast: Place a bunch of them on a large Tupperware lid, cover with a second lid, hold down and slice with a large knife from the side all the way through. You'll be done in no time.

Baked-Tomato-Sauce-Audreys-802x1164

 

Post by Giulia Doyle : Audrey's

Q&A with Jennifer Vallez

JenVallez

Hometown: Rockville Centre, NY

Current city: Ellington, CT

Would you rather travel by plane, train, car or ship?

Terrified of flying, so I would say train. I can’t reIax in a car and a ship would be a little extreme to go the supermarket in. I look forward to long train rides so I can catch up on reading, watch a movie or binge watch a new TV show.

You can find me eating __for breakfast.

Breakfast is my favorite meal.  If I have time, I will make an egg white omelet, toast and fruit. If I am in rush…Irish oatmeal or Special K.

On the weekends, you can find me… 

I work FT during the week, so the weekends are for doing errands with the family, toting my kids to gymnastics and bday parties. I wake up early both days and paint my custom portraits & pack orders before the kids wake up.

How many times do you usually hit the snooze button after your alarm goes off?

Never. I don’t even need an alarm. I am usually up about 6 am.

If you were a crayon, what color would you be?

My kids would probably say Black or Gray because of my wardrobe, but I am drawn to Cerise (pink).

How long can food be on the ground and still be fair game for eating? 

Hah! We usually chuck it if it fell on the floor. But MAYBE 2 seconds depending on what it is!

Your dream vacation would be…

Traveling to a great city with tons of shopping, art, good design, food – London, Amsterdam, Paris. I am not a huge fan of the beach or hot weather. So definitely in the the Spring or Fall.

Do you have a current celebrity crush?

Probably too many…Idris Elba & Jamie Dornan to name a few. ;)

Got any pets? Tell us about them.

Not yet! We just looked at a Siberian cat that is ready to have babies this week. My husband & daughter have allergies, but had no reaction when we met the momma cat. We may have a kitten VERY soon!

Tell us about your personalized wall art for The Land of Nod, how you made it or your inspiration behind it.

I design a line of soft dolls for little girls – inspired by my two daughters (6 & 11). These four drawings are an extension of my Sophie & Lili brand & style. I sketched the girls with pencil and painted with watercolors. The process was so fun and the people I worked with at Land of Nod were great. I am very flattered and excited to be a part of the Spring launch!

Girls Night Personalized Wall Art

 

Coconut Key Lime Cookies

Hello again from Becca of CAKE.

I set out to make some of my favorite lemon currant cookies, only to discover that I'd forgotten to buy currants. After a slight meltdown I decided to see what other useable ingredients I had around the house.  I had some roasted coconut chips from Trader Joes (have you tried them?), but wasn't sure about pairing them with lemon.  Then I remembered we also had some key limes left over. Score. Lime and coconut always go hand in hand. 

I followed the original recipe with my substitutions and somehow they were a smashing success. I think my mom described them best when she said "I would never think to call a cookie refreshing, but these totally are!". So there you go. When life hands you coconut in place of currants… go make some cookies. Profound wisdom for a Thursday.

Coconutlimecookies

photo + styling © cake. 2013
 
Coconut Key Lime Cookies
adapted from martha stewart
 
Ingredients
1/2 cup unsalted butter, softened, plus more for baking sheets
1 cup sugar
1/4 cup sour cream
1 large egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup toasted coconut flakes
1 tablespoon grated lime zest
1/4 cup lime juice
Directions
1. Preheat oven to 350 degrees F. Generously butter two baking sheets, or line them with parchment paper.
2. Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream and egg.
3. In a separate bowl; whisk together the flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until they are well combined.
4. Stir in coconut and lime zest/juice.
5. Drop heaping teaspoonfuls of dough about 1 1/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes.
6. Let cool 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.

 

My Funny Valentine

1

As a Mom to a 6-year-old boy I’m already starting to see his enthusiasm for Valentine’s Day starting to wane. (Tear!) So last year when he came to me bubbling with excitement asking to pass out newly discovered WHOOPEE CUSHIONS to his classmates for valentines, I was tempted to let him. But, of course, I didn’t. I mean, that just doesn’t adhere to my well-mannered ideals. Leave it to Liam to remember whoopee cushions and beg to pass them out this year. Although I’m still deciding, I can’t help loving the concept we came up with…

2

Download our free My Funny Valentines template and print onto cardstock. Cut out each valentine and have your child sign his or her name. Attach mini whoopee cushions to your valentine. Place a cushion on the card as shown then using a screw punch make holes on either side of the mouthpiece being careful not to punch through the cushion itself. Loop string or twine through the holes and over the cushion. Secure with a knot.

Clearly this valentine is not just for little boys, but for anyone who’s a kid at heart!

Reposted with permission by Aimée Lowry & Bettijo B. Hirschi from PagingSupermom.com