Friday, December 18, 2009
Pasta with canned early girl and fresh cherry tomatoes
For our first night back after Thanksgiving, we were lucky enough to find that some of the home-grown cherry tomatoes we had left on the outdoor table to ripen had not only survived but turned beautiful yellow. So we made a sauce with leeks, bell pepper, garlic, onions, and whole early girl tomatoes we had canned over the summer, and served it over campanelle pasta.
We also harvested some beans to dry.