larry_stewart
Master Chef
Im always scrambling on figuring out what to do with excess cherry/ grape tomatoes after I have eaten as many as I can, and especially after a rainy period, where most of them split (due to the extra moisture) and have to be used quickly before they spoil.
A few years ago I was watching Lidia Bastianich on TV and she made a fresh/ raw Cherry tomato/ pesto with minimal ingredients. I liked it a lot and thought I'd share. Link is below. Basic ingredients are cherry/ grape tomatoes, basil, almonds, garlic , olive oil, salt. The old and almonds provide a nice creamy texture without the cream.
2 tips:
1) Good ripe tomatoes are necessary since they are the base of the sauce.
2) A good high powered blenders to pulverize the tomato skin and almonds to achieve a creamy ( not gritty) texture.
A few years ago I was watching Lidia Bastianich on TV and she made a fresh/ raw Cherry tomato/ pesto with minimal ingredients. I liked it a lot and thought I'd share. Link is below. Basic ingredients are cherry/ grape tomatoes, basil, almonds, garlic , olive oil, salt. The old and almonds provide a nice creamy texture without the cream.
2 tips:
1) Good ripe tomatoes are necessary since they are the base of the sauce.
2) A good high powered blenders to pulverize the tomato skin and almonds to achieve a creamy ( not gritty) texture.