Anyways, I've decided to come up with some creative tomato recipes that enhance the ingredient while really highlighting its flavors. I have also been enjoying eating them in their natural, delicious form. There may be nothing more perfect than a ripe tomato. Think about it....(no further explanation necessary).
I know that I just did a pesto recipe, but this one is a little different. It has spinach and pistachios in it. I also added a little bit of lemon juice. The pistachios and lemon juice highlight the flavor of the tomatoes, while the spinach lends a summery feel. By the way, these cherry tomatoes are delicious. They're ripe and full of flavor. If you come across Houweling's Tomatoes, I definitely recommend that you pick some up and try this recipe for yourself.
Cherry Tomatoes in Spinach, Pistachio, and Garlic Pesto:
1 3/4 cup cherry tomatoes, quartered
1/2 cup baby spinach, chopped
4 cloves garlic, peeled
1 tbsp. pistachios, shelled + 1/2 tbsp. pistachios, shelled and chopped
1 tbsp. extra virgin olive oil (divided)
1/2 tsp. lemon juice
Dash of salt
You'll also need:
4 flour tortillas (6 inch), cut into fours
Spray olive oil
Dash of salt
Instructions:1. Add the spinach, garlic, pistachios, 1/2 tbsp. olive oil, and lemon juice to your food processor. Process until the mixture is fine.
2. Add the spinach mixture to a small saucepan. Cook on medium heat for 5 minutes, stirring often.
3. Preheat your oven to broil. Place to tortilla chips on a baking sheet, spray with olive oil, and sprinkle with salt. Broil for 2 to 3 minutes on each side, or until golden-brown.
4. While the chips are baking, add the cherry tomatoes, 1/2 tbsp. of olive oil, and a dash or two of salt to a medium bowl. Toss to coat.
5. Next, add the spinach mixture and toss to coat. Top the mixture with the remaining chopped pistachios. Serve with the baked tortilla chips and a side of hummus.