Simple Summer Saute

by tmartin on August 16, 2011

We’re squabbling over who gets the golden cherry tomatoes.

“Better than candy,” says my 13 year old popping a handful into her mouth, bliss in her eyes.

“Warm from the sun,” I say, popping handful into my mouth, savoring the sweetness.

“One for you. One for me. One for you. One for me.” She counts them out with the gravity we usually reserve for squares of a chocolate bar.

This was going to be a recipe that combined the golden tomatoes and angel hair pasta and a fresh basil, but that won’t be happening. Us two little piggies got the tomatoes first.

So instead we’re heating:

  • A little virgin olive oil in our favorite old cast iron skillet

And sauteing:

    • Four fresh-off-the-vine plum tomatoes
    • Two left over pork-provolone sausages
    • A handful of basil leaves, chopped
    • One little cubenelle pepper
    • One new onion
    • One small summer squash


Then we’re adding:

  • a sprinkle of sea salt
  • A splash of water

Finally, we’re gently stirring in:

  • Two cups of freshly steamed jasmine rice.

And we’re scooping it into bowls and enjoying it as the sun sets and breeze shifts and comes in off the water.

Leave a Comment

Previous post:

Next post: