OLCF Lunch Hour No. 7 — Pomodoro
Every Tuesday, we get together at the One Love Community Studio to make lunch — for a communal meal and to pack up meals for fridges.
During Lunch Hour we cook with recipes from friends & members of our community and focus on fresh produce that are included in the weekly CSA bag and that we stock the fridges with.
Recipes by Miguel Yatco
Pappardelle Pomodoro, Whole Roasted Tomatoes, Torn Mozarella in Cream, Roasted Eggplant & Panzanella
This Week’s Produce Highlights
Tomatoes
Basil
Cucumbers
Garlic
Nectarines
Eggplant
On The Menu
Pappardelle Pomodoro
Whole Roasted Tomatoes
Roasted Eggplant
Torn Mozarella in Cream
Panzanella
Pasta al Pomodoro
Ingredients
4 Large Tomatoes (About the size of a Beefsteak Tomato)
3 Garlic Cloves (Peeled)
2 Cups Cherry Tomatoes
1 Bunch of Basil
Olive Oil
Salt
Your Choice of Pasta (We used homemade Pappardelle)
Directions
Preheat your oven to 450°F and line a baking sheet with parchment paper.
Wash your tomatoes and cut the large ones in quarters, place on the baking sheet along with the cherry tomatoes & garlic cloves. Drown with olive oil, add salt and toss.
Roast in the oven for 20-25 minutes or until the skins burst. (Air fryers typically go quicker)
Once roasted, place all ingredients into a food processor and blend until smooth. Taste and add more salt if needed.
In a stock pot over medium heat, add olive oil until you cover the surface and then add your bunch of basil, quickly toss and let it infuse with the oil. After a few minutes, pour the blended tomatoes into the pot and lower the heat while you prepare your pasta.
Cook your pasta as you would and finish by combining with the sauce. Enjoy!
Whole Roasted Tomatoes
Ingredients
Medley of Tomatoes (From heirloom to cherry, use whatever you have available)
Olive Oil
Salt
Directions
Preheat your oven to 450°F and line a baking sheet with parchment paper.
Wash your tomatoes and place on the baking sheet. Add salt and toss with a generous amount of olive oil.
Roast in the oven for 20-25 minutes or until the skins burst. (Air fryers typically go quicker)
Plate as is and finish with salt and olive oil.
Panzanella
Ingredients
8 Nectarines
5 Large Green Tomatoes
3 Large Cucumbers
1 Day Old Loaf of Bread (Sourdough is a good choice)
Handful of Basil
5 TbspWhite Wine Vinegar
Olive Oil
Salt
Freshly Cracked Pepper
Directions
Take your nectarines, tomatoes and cucumbers and chop all them into bit size pieces. This salad is meant to be on the more rustic side, so uniformity is not important.
Take your day old loaf of bread and chop into manageable pieces and then start tearing the pieces apart to match the sizing of the fruit.
Once everything has been chopped, pluck the basil leaves and combine with all of the ingredients in a large bowl. Finish by adding the white wine vinegar along with a healthy amount of olive oil and salt & pepper to taste, toss to combine. Serve.
Roasted Eggplant
Ingredients
Medley of Eggplant (Use whatever you have available)
Oregano
Olive Oil
Salt
Directions
Preheat your oven to 450°F and line a baking sheet with parchment paper.
Chop all of your eggplants into roughly 1” thick small round discs, the thicknesses can vary but should be relatively the same size for even batch cooking.
Toss all of your eggplants with olive and salt and spread evenly on a baking sheet with parchment paper.
Roast in the oven for 20 minutes making sure to check during the half-way mark for doneness. (Air fryers typically go quicker)
Finish with olive oil, oregano and salt.
Torn Mozarella in Cream
Ingredients
2 Balls of Mozarella
Heavy Cream
Lemon Zest
Directions
Take a plate with a lip and tear your mozarella into manageable pieces. It’s good to have uneven tears so that the cream has something to hold onto.
Arrange the torn mozarella in a single layer on the plate and pour heavy cream on top until it fills the crevices of the torn cheese and empty portions of the plate.
Finish with lots of lemon zest on top.
Recipes by Miguel Yatco
