Tomatoes are so delicious this time of year there is really no reason to cook them. For a busy mid-week meal all you have to do is boil up some pasta, whisk together: about 1/2 cup of extra-virgin olive oil with some capers, garlic, and red cayenne or chili flakes, chop up about 1 1/2 pounds of tomatoes, put them into the pasta and add some fresh basil and some parmesan cheese. You'll have a quick healthy meal.
This River Cottage VEG recipe was very light... more of a side dish to me than a main meal. I think adding some grilled chicken or shrimp would really fill this dish out or even if you add some cannelloni beans if you would like to keep it vegetarian.
Another trick that I use to heighten the flavor of simple dishes is to whisk in a teaspoon of anchovy paste. You do not taste any fishiness it is the umami flavor that intensifies all the simpler flavors.
My family immediately noticed that the anchovy paste was missing... they said this dish was a little flat compared to the intense flavor of my pasta dishes.
Umami is the key to making really great Mediterranean style dishes. If you are interested in learning more about it; check out the follow posts of mine.
As a member of this cooking group I have agreed not to print the recipes from this book unless they are published. We encourage you to get a copy of this cookbook.
Weekly Menu Plan:
Sunday: Muffuletta Pasta Salad
Meatless Monday: Quiche made with leftover Vegetables and Cheese
Tuesday: Ladies Night Out at the Pool Club (Kids fend for yourself!)
Wednesday: Tuna Confit with Black Olives Tapenade and Tomato Salsa over Mashed Potatoes
Thursday: Crockpot Asparagus Risotto
Friday: Grilled Steak with Pistou, Corn on the Cob and Tomato Salad
Saturday: Swim Team Banquet