I hope everyone who celebrates Christmas had a very happy holiday. We had a relatively quiet holiday as our little cousins were sick (boo!), and I came down with a nice dose of allergies. That being said, the food was delicious (Thanks, Mom!!), and my Benedryl-induced naps were pretty awesome. For a low-key holiday, it wasn’t half bad. That being said, I think I prefer the usual chaos of Christmas and can’t wait to see the little ones when they are back in fighting form next weekend!
So during the hell period that was finals, I invented a couple of quick, mid-week dinners. I’m not going to lie, this was the result of my somewhat interesting finals-grocery-shopping and the subsequent attempts to use everything in my fridge before going home for the holidays. The sauce is extremely basic. Both dishes use essentially the same ingredients–the only real difference is that, in one case, the sauce is tossed with some pasta and a splash of pasta water, whereas in the other, it serves as a savory topping for some flaky salmon.
In any case, I consider this a testament to the magic of tomatoes and feta. Serve either of these dishes with a healthy serving of sauteed spinach or winter greens, and you’ll have a pretty well-balanced meal. Hope this helps you out in a pinch. Happy Eating!
Heirloom Tomato Sauce
- 1 pint baby heirloom tomatoes, quartered
- ¼ to ½ yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning (see below)
- In a pan, heat your olive oil over medium heat. Saute your onions and garlic; cook until softened.
- Add in the tomatoes and allow to cook 10 to 15 minutes, until they have broken down considerably. Season with Italian seasoning, adding more salt if necessary.
- ¼ each: dried oregano, dried basil, dried parsley, garlic powder
- 1 tablespoon each: red pepper flakes, coarse salt
Directions: combine all ingredients in a jar. Close lid and shake.
Pasta with Tomatoes and Feta
- 2 oz pasta
- ½ cup heirloom tomato sauce
- 1 to 2 tablespoons crumbled feta
- Additional Italian seasoning to taste
- Cook pasta according to directions, reserving ¼ cup pasta water before draining.
- Combine pasta, sauce, and cheese in pot. Add just enough pasta water to create a creamy sauce, and add additional seasoning as necessary.
For the Salmon:
- 1, 3-oz salmon fillet
- ¼ to ½ cup heirloom tomato sauce
- 1 tablespoon feta
- 1 tablespoon Italian seasoning
- 2 teaspoons olive oil
- Season salmon with the Italian seasoning.
- Heat olive oil, cook fish skin side down for three minutes, then flip.
- While fish cooks, top with tomatoes and feta. Cover and cook for an additional 4 minutes until cooked through.
- Serve Warm.