QUICK advice, please.

[elleng]

I have some 'old' small Campari tomatoes (larger than cherry) that weren't good enough to eat fresh with salad, but I've saved them for a week or so, and would like to use them for dinner tonight, with Italian sausages and pasta, as I used to do (when cooking for family, sausages w onion, garlic, and canned toms.)

Best way to do tomatoes, put directly into saute pan after slicing, or blanch first, or what say you???

Thanks

[NRaleighLiberal]

1. no blanche...just throw em into the pan.

My approach anyway!

[elleng]

2. Thanks!

I appreciate quick response AND easy answer!

[Warpy]

3. Cut small with skin on otherwise blanch and peel

Ordinarily I'd say toss 'em but with Italian sausage and garlic they should be fine.

[elleng]

4. Yes, thanks, will cut small.

WOULD have tossed them, but inspired today, and as it happens so seldom, I'd like to take advantage of it!

[fizzgig]

5. i'd toss them with some olive oil and salt and roast them

[elleng]

6. Sounds good, fizz!

[elleng]

7. I was inspired to do this tonight after I made the following yesterday,

and while good, the leftovers needed a little jazzing up:

Recipe from Metabolic Cookbook: http://tiny.cc/Metabolic Blow your MIND" Tomato Basil Pasta! - No Straining, just Stirring Pasta, Tomatoes, Veggie Broth, ...Olive Oil, and Seasonings (details below) Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta Ingredients 12 ounces pasta (I used fusilli) 1 can (15 ounces) diced tomatoes with liquid, 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Parmesan cheese for garnish Directions Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

I followed y'all's suggestions with the tomatoes for Italian sausages etc, and I'm enjoying it VERY MUCH now! Part of the goodness may be the fresh basil I used yesterday and today. Magnifico!!!

[LaydeeBug]

8. That reminds me of this pasta recipe I have...so good.

http://www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/?fb_source=pubv1

[elleng]

9. Looks like the same recipe!

Glad I have it!

[LaydeeBug]

10. Great minds!!! :)

I made this like five times in a row last Spring. It is so good and EASY!!!

[elleng]

11. Yes, and the 'easy' got my attention yesterday!

Haven't really cooked in a long time, and 2 days in a row now! WOW!