Cottage Cheese with Tomatoes and Cucumbers

Serves 1

½ c full-fat cottage cheese

¼ c cucumber, chopped

¼ c cherry tomatoes, halved

Salt

Black Pepper

Extra virgin olive oil

Scoop cottage cheese into a bowl. Top with tomato and cucumber, a generous sprinkle of salt, a few grinds of black pepper, and a drizzle of olive oil.

Soft Scrambled Eggs with Burst Cherry Tomatoes

Serves 1

1 tbsp extra-virgin olive oil

½ c cherry tomatoes, halved

Salt

Pepper

½ tbsp butter

2 eggs

1 tbsp grated Parmesan cheese

2 thick slices sourdough bread, toasted

Heat olive oil in a pan over medium heat. Add the tomatoes, season with salt and pepper, and stir to cook as the tomatoes release their juices. Lower heat to simmer and continue to cook, stirring occasionally, until the tomatoes are broken apart and thickened, about 5-7 minutes. Remove from heat and set aside.

Crack eggs into a small bowl and whisk together. Season with salt and pepper. Melt the butter in a medium non-stick pan over medium-low heat. Once melted, pour in the eggs. Cook eggs, stirring slowly and constantly, until the eggs begin to set and form large curds, about 5 minutes. Fold in the parmesan cheese.

Serve the eggs alongside the cooked tomatoes and toasted sourdough bread.

Heirloom Tomato Salad

Serves 1

1 large heirloom tomato (in the video I use a Paul Robeson heirloom tomato)

Salt

Pepper

Extra-virgin olive oil

Balsamic vinegar

Fresh basil

Core and dice tomato. Add the diced tomato to a bowl. Sprinkle generously with salt and a few grinds of black pepper. Drizzle with olive oil and balsamic vinegar. Ideally, let sit for a few minutes to let the tomato release its juices.

My Go-To Tomato Sauce

Serves 4

4 tbsp extra virgin olive oil

4 garlic cloves, peeled and thinly sliced

1 large sprig rosemary

½ tsp red pepper flakes

1 28-oz can whole peeled tomatoes or 1 ½ lb fresh tomatoes

2 tbsp tomato paste

Salt to taste

If using fresh tomatoes, blanch and peel (optional): bring a large pot of water to a boil and fill a large bowl with ice water. With a pairing knife score a 1-inch shallow X into each tomato, just piercing the skin. Drop the tomatoes into the boiling water, and blanch until the skin near the X start to loosen, about 2 minutes. With a slotted spoon, transfer the tomatoes to the ice bath. Once cool enough to handle, cut and discard the stem-end, peel away the skins, and roughly chop.

If using canned tomatoes, crush the tomatoes by hand and set aside.

In a large pot, heat olive oil over medium heat. Add the garlic, rosemary, and red pepper flakes, and cook, stirring, until the garlic is fragrant and just begins to turn golden, 2-3 minutes.

Add the chopped tomatoes, tomato paste, and a big pinch of salt to the pot and cook over medium-low heat, stirring occasionally, until the sauce reaches your desired consistency, 15-25 minutes. Fish out and discard the rosemary sprig.

Either serve the sauce with 1 lb cooked pasta of choice or let the sauce cool before transferring to a freezer-safe container and then storing in the freezer up to 3 months.

No-Cook Tomato Sauce

From Meryl Feinstein’s Pasta Every Day

Serves 4

2 ¼ lb ripe tomatoes

4 garlic cloves, peeled and finely chopped

1 ½ c loosely packed basil leaves, roughly torn, plus more for serving

Salt

⅓-½ c extra-virgin olive oil, plus more for serving

Finely grated Parmesan cheese

1 lb pasta of choice (my favorites with a no-cook sauce are bowties or rigatoni)

If using large tomatoes blanch and peel as described in the tomato sauce recipe above. Once the tomatoes are peeled, cut each in half and squeeze out and discard the pulp and seeds; roughly chop the remaining tomato flesh.

If using small tomatoes (cherry or grape sized), cut in half or quarters.

Add prepared tomatoes to a large bowl along with garlic, basil, and olive oil. Season generously with salt. Mix and let the sauce sit at room temperature, covered, for at least an hour.

To serve, cook your pasta to desired liking. Add the pasta to the sauce and stir to combine. Top with another drizzle of olive oil, more basil, and a hefty sprinkle of cheese, if desired. If you can control yourself, let the pasta sit for another 15 minutes before serving.

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