Roasted Cherry Tomato Sauce

Megan and I found this recipe in the Masterchef Cookbook.  It is an easy fresh tomato sauce, that is so delicious.  We had Chicken Parmesan for dinner and served it on top. 


1 pint cherry tomatoes, halved

4 Tablespoons olive oil

1 shallot, finely chopped

1 Tablespoon finely chopped garlic

6 large fresh basil leaves, stacked, rolled, cut into ribbons

salt and pepper


Preheat the oven to 350 degrees.  Cut the cherry tomatoes in half.


Line a cookie sheet with parchment paper.  Place the tomatoes cut side down on it.  Pour 2 Tablespoons of the olive oil over the top, then sprinkle 1/2 teaspoon of salt

Place in the oven for 15 minutes or until the tomatoes begin to shrivel.

Chop the shallot and garlic.

Place the other 2 Tablespoons of oil in a saute pan.  Heat to medium high and add the shallot and garlic.  Cook until carmelized, about 2 minutes.

Add the tomatoes and all juices, basil, salt and pepper.

Reduce the heat to low, simmer 10- 15 minutes and serve.

Green Bean and Tomato Toss with Gorgonzola and Pistachios

We have another birthday dinner this week, mine!  Megan is making the vegetable dish.  Here we go!


1 shallot, finely chopped

1/2 to 3/4 pound fresh green beans

3 slices proscuitto, cut in 1/2 inch strips

1 Tablespoon olive oil

2 cups chopped fresh tomato

3/4 cup chicken stock

3/4 cup white wine

1 teaspoon salt, pepper

juice of 1/2 lemon

3/4 cup crumbled gorgonzola cheese

1/2 cup chopped pistachio nuts

Wash beans, then cut in half

Place beans in a microwavable dish and cook slightly in the microwave about 2 minutes.



Place olive oil in a large saute pan heated to medium high.  Add the shallots and prosciutto and saute about 3 minutes.


Place the partially cooked beans in the pan….


and the tomatoes…

Pour in the wine and chicken stock.  Cook until the liquid is reduced in half, about 10 minutes.

Stir in the lemon juice, salt and pepper.


Sprinkle gorgonzola cheese and pistachios over the top and serve!