Pesto Skillet Tomatoes
September 4, 2009 § Leave a comment
Two days ago, I sat at the kitchen table eating a huge pile of skillet-cooked tomatoes, rolled in pesto, spooned over a slice of toasted sourdough. I cut off wedges of bread with a steak knife and stuffed savory tomato pieces into my mouth like a chipmunk. About half way through my tomato pile, smiling placidly with tomato-stained lips, my mom walked into the kitchen and looked at me with raised eyebrows. She craned her neck into the kitchen nook, sniffed a few times and said, “Reg! What on EARTH are you eating for breakfast!?”
Yes, guys. This was breakfast. Yesterday, this was lunch. And thanks to my ma, who picked up 12 tomatoes at the farmers’ market last Sunday, there are three more hefty tomatoes propped on the counter beside a couple purple-striped garlic, waiting for tonight’s dinner. This is so easy to make, it’s hardly a recipe. Served warm, slightly cooked down, but not so much that it turns into a tomato paste/sauce, this dish sings of late August and I could happily eat it day-in, day-out until the end of these summery days.
P.S. Since posting this recipe exactly 1 month ago, I’ve eaten this dish 13 times.
Ingredients (for one):
1 tablespoon olive oil
couple garlic cloves, smashed or roughly chopped
two large heirloom tomatoes
2 tablespoons pesto
1 thick slice of sourdough, toasted*
*If gluten-sensitive, replace with gluten-free bread of choice. If following the SCD-diet, omit bread and enjoy plain.
1. Heat olive oil on the stove in a brimmed skillet on medium-high. Chop tomatoes into large chunks. When oil is hot, add garlic and saute until fragrant (about a minute).
2. Add tomatoes. Remove tomatoes from heat after approximately 1 minute of cooking time. This will leave the tomatoes hot, less acidic and slightly soft. Stir in a dollop of pesto. Spoon on top of a slice of bread or enjoy plain.
Diet Notes: Gluten-free (see asterisk), SCD-safe (see asterisk)