June 21, 2011

Spaghetti with Shrimp in my Summer Sauce

This sauce is very simple and light for the summer. I typically will wait until my tomatoes begin to come in and make this recipe, but there are times when I just want it so I will use canned. (I pick canned tomatoes with no salt added.) But one thing I won't skimp on is fresh basil and the plump shrimp tossed in at the end of cooking adds a small amout of sweetness to the sauce.


4 cloves of garlic, minced
1 medium onion, chopped
2 T olive oil for sautéing
Two 28 1/4 oz cans of tomatoes or 8 tomatoes boiled and peeled
1 6 oz can tomato paste
4 oz of feta, crumbled
1/2 lb or more of large shrimp, peeled
sea salt and fresh ground pepper to taste
chopped fresh basil
1 lb thin spaghetti

Saute garlic and onion in olive oil for approximately 5-7 minutes, until onion is translucent. Add the tomatoes and paste and simmer for 20 minutes. Sauce will thicken. At the end of the cooking time, add the feta and stir in then add the shrimp and cook only until pink. Season with sea salt and fresh pepper. Ladle over prepared pasta and top with fresh basil.

Serves 6

June 20, 2011

Broiled Tomatoes

This is one of my favorite ways to eat tomatoes. I've been making this tomato recipe for at least 20 years now and it is always a special request from my husband. The flavor of the mustard with tomato is very light, but the bread crumb topping adds a little bit of a crunch to the dish. Very simple and quick, only about 3-4 minutes in the broiler. The perfect accompaniment to any grilled beef or chicken.


3 tomatoes sliced in half with stem removed
6 T Dijon style mustard
Dry oregano
Italian style bread crumbs (about 6 T.)
6 T melted butter
Parmesan cheese


Place tomatoes in over proof dish cut side up. Spread the mustard on top and then sprinkle with oregano. Top with the bread crumbs...you can y=use more that 1 T if you like...I know I do. The pour melted butter on top and sprinkle with the Parmesan cheese. Place in broiler for about 3-4 minutes depending upon how high up the oven rack is in proximity to the broiler. Remove from broiler, top should be a little on the crunchy side and serve.

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