Sauteed Baby Tomatoes With Arugula Recipes

PASTA WITH ARUGULA AND TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
• Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

SAUTEED BABY TOMATOES WITH ARUGULA

Steps:

• Rinse tomatoes and pat dry. Heat olive oil over medium heat. When hot, add tomatoes and stir 3 minutes. Add garlic and salt, stirring 1 minute. Remove pan from heat and spoon tomatoes into a bowl.
• Off the heat, stir arugula in hot pan just until almost wilted. Add to tomatoes and season with pepper and vinegar, stirring gently to mix. Serve warm or at room temperature.

PASTA WITH CHERRY TOMATOES AND ARUGULA

Steps:

• Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
• Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

FRIED GREEN TOMATO STACK WITH KENTUCKY TOMME ON A FRESH TOMATO CONCASSE, TOPPED WITH BABY ARUGULA, GARNISHED WITH NASTURTIUM FLOWERS

Steps:

• Tomato Concasse:
• Blanch tomatoes briefly in boiling water to loosen the skins, then peel, seed and juice them. Dice the tomato flesh. Add chives, salt, and white pepper.
• Fried Green Tomatoes:
• Tomatoes that are showing a little pink coloration amid the green, as they just begin to turn red, are thought to have the best flavor. Slice them, skin on, so that you have 3 (1/4-inch) slices from each. Sprinkle the slices with a mixture of kosher salt, sugar, and black pepper.
• For the coating, mix together the best stone-ground white cornmeal you can find (Weisenberger Mills cornmeal is excellent), and flour. Dip the seasoned tomato slices in the cornmeal mixture.
• Film a heavy skillet (in Kentucky, a black cast iron skillet is favored) with a generous amount of bacon fat. (Have more bacon fat ready to add to the skillet if the tomatoes absorb too much. If you've dietary qualms about this, use half bacon fat and half canola oil. For the saute, any kind of fat or oil will do, but the bacon clearly gives the best and most authentic taste.) Heat the oil until fairly hot, but not quite smoking. Fry the coated tomatoes approximately 2 to 3 minutes on each side, being sure not to crowd the skillet. Drain the slices on paper towels, and keep warm in a very low oven.
• To assemble:
• Slice cheese into very thin slices.
• Make sure the fried green tomatoes are still very warm (you may want to slightly increase the oven temperature at the last minute to make sure). On each of 4 warmed plates, spoon out a thin layer of the tomato concasse in a circle that will extend beyond the tomato stack. Place a tomato slice on each plate, and cover (overlapping just a bit) with the thin cheese slices; place another tomato slice on each, and repeat the cheese placement; top each with the remaining slices. Do this as quickly as you can so that the cheese melts just slightly (you may place the plates briefly back in the oven to do this, but guard against the tomato crusts becoming soggy).
• When ready to serve, top each stack with micro-greens (we like baby arugula for this extra taste treat), and garnish the plates with nasturtium flowers, adding the piquant taste of watercress to the dish. (If you don't have nasturtium flowers, you might dot the plate with droplets of reduced balsamic vinegar.) Serve at once.

ARUGULA AND TOMATO SALAD

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

ROASTED TOMATO AND ARUGULA SALAD

Steps:

• Preheat oven to 250°F. Line large rimmed baking sheet with foil.
• In large bowl, stir together olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip tomato halves into oil, shake off excess, and arrange on baking sheet, cut sides down. Roast until skins are wrinkled and beginning to brown, about 2 hours. (Tomatoes can be roasted ahead and refrigerated, covered, up to 2 days. Bring to room temperature before using.)
• In large bowl, whisk together remaining 1/2 cup olive oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add arugula and tomatoes and toss to coat.

PENNE WITH SUN-DRIED TOMATOES AND ARUGULA

Steps:

• Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.
• Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.
• Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.

ARUGULA SALAD WITH TOMATOES

Steps:

• Whisk vinegar and oil in a bowl until emulsified. Put arugula, tomatoes, peperoncini, olives, and onion into another bowl. Drizzle with dressing; toss to combine. Season with the salt and pepper.

SAUTéED SHRIMP WITH ARUGULA AND TOMATOES

Steps:

• In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.

SAUTEED ARUGULA

Steps:

• In frying pan, heat chicken broth and spices to boiling.
• After bringing to a boil, add the arugula, tossing gently to cover all with the broth.
• Let sit for a minute or two, stirring occasionally, until all leaves are wilted. (Additional broth may be needed to keep moist.).
• I found this to be a great salad topping, or fantastic on top of lumpy mashed potatoes.
• **For those who want a more flavor-rich side, try the following:.
• Add 1 1/2 teaspoons sesame oil to the pan first; heat oil and cook 1/4 cup chopped (or sliced) onion and 1 teaspoons minced garlic until onions are tender. Then proceed with the broth, arugula and spices.
• I hope this is satisfying! :).