Day 251 - Tiny Tomatoes

I love everything about tiny tomatoes - growing them, eating them raw and cooking with them.  For the best, no fail, sweet cherry tomato to grow in your garden, I recommend "Sweet 100".  I also look for smaller yellow varieties that are proven for northwest gardens like "Sun Gold" and "Yellow Pear".  While I enjoy grape tomatoes from the market, they don't keep very well and the skins can be somewhat tough.  If you find yourself with some tiny tomatoes that are on the verge of heading to the compost pile, here is my favorite quick meal to make. I don't measure anything so you have to be willing to just go with it. . .

1) Get some water boiling and toss in your favorite pasta to cook.

2) Slice the tomatoes in half and place them in a pan with a bit of olive oil and whatever herbs strike your fancy (tonight I used basil).  Simmer them gently until they are softened but still a bit firm - probably about 5 minutes.

3) Turn up the heat, pour in some white wine and let the wine and tomato juices reduce and thicken a bit.

4) Just before serving, throw in a little butter and swirl until it melts.

5) Pour over your pasta and sprinkle with a bit of fresh mozzarella.

Voila!  This is guaranteed to bring out the flavor and you might even think your fridge wrinkled tomatoes were just picked off the vine.