Saturday, October 20, 2007

Waste not. Want not.

I had some cherry tomatoes in the fridge that were a bit worse for wear. I knew that if I didn't use them, they would be binned, and not really knowing what to have for lunch/dinner, I did a bit of experimenting.

Gnocchi with Thyme & Garlic Skillet Tomatoes

Heat a teaspoon of chili or regular olive oil in a small pan, with one minced garlic clove. When the garlic is fragrant, add about a cup of halved cherry tomatoes and the leaves of one thyme sprig. Season with sea salt and ground pepper. Leave to simmer on a low heat while you boil the gnocchi. When the gnocchi are nearly ready, add two teaspoons of cream to the tomatoes and stir to make a lovely pink sauce. Remove the gnocchi with a slotted spoon and add to the tomato sauce. Stir through and serve.

Result: Delicious!


kate said...

Yum ... this looks delicious and is easy. I'm always on the lookout for simple recipes using tomatoes that are on the verge of being too over-ripe.

Georgina Ingham | CulinaryTravels said...

That tomato sauce looks fabulous.

Anonymous said...

Did you peel the cherry toms first? It's just that I hate peeling the little blighters but no-one here will eat the skins cooked?

Francesca x