Hot to Make Cherry Tomato Pasta

Eric Rochow: Hey, how you doing? Welcome to Gardenfork. Today, we are going to make -- by the way these are these amazing flowers. Female Speaker: I love them. Eric Rochow: That Lin planted and I think they are weeds. They’re actually some Jerusalem-artichokes, which are delicious, kind of nutty, kind of a potato-flavored root or rhizome, but they make this beautiful, beautiful flower. Female Speaker: For two weeks. Eric Rochow: For two weeks, but that the only problem is they are incredibly invasive and Lin just threw them in the yard four or five years ago. And now it’s about 10 feet in diameter from a couple of little plants. So, I have the kind of mow, a circle, that beat it back. Female Speaker: In Ireland. Eric Rochow: In Ireland, but they are really -- they are really pretty. But anyway, it’s freezing here now, it being New England in September or we have a ton of cherry tomatoes and I wanted to show how to make this light cooked cherry tomato fresca, I think that means Italian fresh. Female Speaker: Fresca is a soft drink. Eric Rochow: Oh, soft drink. Anyway, there is a number of dishes out there, passive dishes where you don’t cook the tomatoes and this is one that I kind of made up some of it, I’ve seen it in recipe books as well, so this is the Eric version. Okay, so we are going to – I have what’s called the trug. Female Speaker: Trug. Eric Rochow: This is a kind of an anti-key bachelor-gathering device. Female Speaker: You might be knows. Eric Rochow: You know, I didn’t know what it was called. I just some kind of handled, I thought it was a toolbox. Female Speaker: I think trug is a great word. Eric Rochow: I thought it was a toolbox for carpenter’s tool or something. But anyway, we’re going to get some cherry tomatoes and we are going to make this dish, and it’s really easy, if I can do it, you can do it. Female Speaker: If it’s really -- can I do it because that’s a real task? Eric Rochow: Yes, yes. Female Speaker: But I won’t be so. Now it’s almost going to freeze tonight so. Eric Rochow: It’s going to get cold so. Female Speaker: Does that mean we need to gather all the tomatoes? Eric Rochow: I took a lot of tomatoes off already. Female Speaker: Today? Eric Rochow: Yeah. Female Speaker: Hey Eric. Eric Rochow: Yes. Female Speaker: What is that hanging? Eric Rochow: Oh, look at that, that is a dead; that is a dead tomatoe hornworm. What they parasitized with the pupae, which I’ve left of a small wasp, that parasitized hornworm, so that’s why when you see him and they have the white things on the back of them don’t kill them, just leave them. Female Speaker: There is a whole shell of that if you knew. Eric Rochow: Yes, they are in the hypes or something. Okay, we’re going to take these tomatoes and make some pasta. Alright, so we’re in the kitchen now and the first thing you had to do is put the pasta, before you go pick your cherry tomatoes, start the water boiling, and water is boiling, put your pasta in. Female Speaker: Do you recommend spaghetti or rather pasta? Eric Rochow: Alright, you know I’m on this -- for some reason I’m on Micro Spaghetti, the spaghetti noodle kick, for a long time I was using the curly ones or zucchinis but I don’t know. Okay, we have act fast so let me set the timer. Oh, by the way in your serving bowl, you take your --- the serving bowl, you’re going to put it in, put that in the sink and you put your colander, in which you're going to drain the pasta into that because we’re going to warm our serving bowl with the pasta water we’re going to drain out, alright. We’ve got of bunch of cherry tomatoes here and all we’re going to do is we wash them real quick and we’re just going to slice them, just slice them in half, a red knife works really well on tomatoes. Female Speaker: Is the tomatoes have to come from the garden? Eric Rochow: No, I mean these could be cherry tomatoes from the store, I just advocate people growing their own thing so. Female Speaker: But they need to be cherry tomatoes and not any kind of tomatoes, correct? Eric Rochow: This would work with other tomatoes but I just like the cherry tomatoes, they look great and— Female Speaker: They are sweet. Eric Rochow: And they are sweet, but this would work if you were using another kind of tomato, you can cut them into like aces or little squares. Female Speaker: What kind of tomatoes are those yellow ones? Eric Rochow: They are called yellow pair. Female Speaker: They are grown in a pair. Eric Rochow: Yeah, they’re really good. I would say about a handful of cherry tomatoes for each serving. Female Speaker: That’s it. Eric Rochow: I have, you know, just garden herbs really what -- whatever you have in the garden, but I have some thymes, then I have some oregano, and oregano, you just kind of take it and strip it off, and then in this thyme, this stuff, they grows like a weed and you just plant it, plant this in your garden and it just grows, you can get creeping thyme, you get French thyme, there are all sorts of them. Female Speaker: Container growing? Eric Rochow: You can grow them in containers, don’t overwater them. There are some plant needles, get those out. This goes on your tomatoes, half of a garlic, this is for one serving; I am going to put half a garlic in there. This is basically like a tomatoes, this is like a kind of a tomatoe salad on top of hot pasta, al right. So, we take, that’s about a tablespoon or so like, I pour the red wine vinegar, and then, alright, a little bit salt and pepper. Female Speaker: Okay, its arrangement is fantastic. It doesn’t look like it will be smell like, but its really Italian fresh lake. Eric Rochow: The trick is that now instead of mixing it with a spoon or something you can use the magic tool here, not a fork by the way Tracy. Female Speaker: What? Eric Rochow: My sister was just in the - using four-color type or something. You’re just going to take this and mix it like this. Female Speaker: Are you squeezing it? Eric Rochow: Yeah, you want to scrunch some of the juices out of the tomatoes. Female Speaker: Really? Eric Rochow: Because it’s like a tomatoe juice sauce, it’s all-fresh. Female Speaker: It surprises you every time. Eric Rochow: Yeah, sorry. Okay. So, you lift the colander out, pour the hot water on the bowl, it’s definitely hot. So, this pot bowl in this hot pasta, it’s just going to warm up the sauce and that’s it. I mean this is like end of the season, oh I need a fork, excuse me. Excuse me Tracy, all right? Female Speaker: It looks like it would be kind of made so easy and yet. Eric Rochow: That’s it. It’s -- Female Speaker: Just like super mating. Eric Rochow: I mean look at that, it’s just-- Female Speaker: There I am. Eric Rochow: So, this -- I mean it smells amazing. It’s just a kind of gardeny (ph) garlicky, Female Speaker: He’s going to burn so, it’s really hot Eric. Eric Rochow: Is it hot? Female Speaker: Yes, it’s fully steaming. Eric Rochow: No, it’s not – it’s not bad. Female Speaker: I am just going to spit out. Eric Rochow: It won’t break up. Female Speaker: Amazing. Eric Rochow: No, the red wine vinegar and the oregano, just really punches. Female Speaker: Yeah, the red line vinegar is actually super key to this. Eric Rochow: And the time is coming up. There you go, super simple, super easy Female Speaker: Make that. Eric Rochow: Make it. Female Speaker: Write us. Eric Rochow: Send us emails. Female Speaker: Eric means in emails? Eric Rochow: I love getting emails and I respond; I think I respond off everyone of my guy so. It’s important to say thank you, you know so thank you for watching. And show your friends special favor write for newspapers or web or something, all right? Okay, now on the frame I’d like thank you. We’ll see you later. Female Speaker: Bye. Eric Rochow: Bye.