Meatless Monday or any day 3 tomato pomodoro recipe

 We recently joined Tram Mai on Valley Dish, Channel 12 in Phoenix where we made a favorite dish, three tomato pomodoro.  This dish features tomatoes, mushrooms, artichokes and fresh mozzarella, but is flexible enough that you can add your favorite ingredients to make it your own.

Three Tomato Pomodoro

Serves 4-6

• ½ lb Angel hair pasta
• 3 lb Roma tomatoes, divided
• 1 tbsp Extra virgin olive oil
• 1 Onion, diced
• 4 tsp Garlic chopped
• 3 cups Mushrooms, sliced
• ¼ cup plus 2 tbsp Italian dressing
• 1 tsp Red wine vinegar
• 1½ tsp Kosher salt
• ¼ tsp Freshly ground pepper
• 1½ cups Marinated artichokes
• 2 tbsp Sun dried tomatoes
• 10-12 tbsp Fresh basil
• 8 oz Fresh mozzarella
• 4 tbsp Freshly grated parmesan cheese (optional)

 Cook pasta al dente according to package directions. 

1. Peel about 2 lbs of Roma tomatoes.  To peel tomatoes, boil water, cut an ‘X’ in the top of the tomato.  Place the tomato in boiling water for about 45 seconds or until the skin splits.  Immediately plunge the tomato into ice water to stop the cooking.  Optionally, use a specially-designed peeler for thin skinned items.  You do not have to put in boiling water or plunge into ice water. 
2. Remove the seeds, then peel and dice the tomatoes.  You should get about 4 cups of tomatoes once diced.  Set aside while you get the other ingredients together. 
3. Dice the remaining pound of unpeeled tomatoes.  You do not need to remove the seeds from these tomatoes.  Set aside.
4. In a large skillet, add the olive oil.  Dice the onion and sauté until the onions have softened, but not browned.  Add the garlic and mushrooms and cook until the mushrooms soften.  Add the peeled tomatoes, Italian salad dressing, red wine vinegar, salt and pepper.  Gently heat through. 
5. Add the artichokes, sun dried tomatoes and remaining diced tomatoes and heat through, being careful not to ‘cook’ the newly added tomatoes since you want them to keep their shape.  Note that sauce will be very thin.
6. Roll up the basil like a cigar and slice into thin strips.  Add about 2 tbsp to the tomatoes right before serving.
7. To serve, place angel hair pasta on a plate.  Ladle tomatoes and sauce on top.  Break fresh mozzarella over the top and sprinkle additional basil on top.  Grate some fresh parmesan on top.  Serve with crusty bread or roasted garlic bread to soak up the juices.

For other articles and recipes see Mesa Food Examiner or click on SUBSCRIBE to automatically receive our articles and recipes.  It's FREE and SPAM FREE.

copyright www.simplyimpressive.com