I am really excited to share this recipe with you guys!
Say good evening to deliciousness, variety, and dare I say it - a quick dinner! This marvel emerged from what was shaping up to be a time crunch dinner. Inspiration comes in all forms and I am not going to take credit for this one. I am thankful to Heavenly Father for condescending to inspire me in such a seemingly insignificant way. He reminded me that I am one of His children, and He, as a loving parent, cares about the things that are important to me.
This recipe began as I glanced over at some beautiful tomatoes fresh from my grandparents' farm, envisioned them gently sautéing in olive oil, and inexplicably found myself craving bruschetta. Bruschetta has been on the no-list for so long now, mostly because of the bread and now because of the balsamic vinegar (corn). Thoughts of a warmed bruschetta served over rice noodles began to take shape, and this is the glorious result:


Ingredients:

1 package rice pasta (I used tinkyada tri-colour rice pasta)
6 tbsp extra virgin olive oil, divided
5 roma tomatoes (or equivalent)
6 cloves garlic, minced*
Sea salt or rock salt
Freshly ground black pepper
2 tbsp apple cider vinegar
3 handfuls fresh basil
* Feel free to adjust to preference. I thought it was perfect. My husband mentioned it was garlicky.
Procedure:
  • Cook and drain your pasta. Set it aside.
  • Heat half of the olive oil over medium low heat (below smoke point)
  • Quarter your tomatoes with care to retain seeds. Place gently in the olive oil, skin-down.
  • Top tomatoes with garlic, salt, and pepper. Coat with remainder of olive oil and apple cider vinegar. Give it a couple minutes.
  • Place basil on top of sauce and gently wilt with a lid.
  • Serve over rice pasta with a drizzle of pot juices.
Serves 2

Variations: Try this out with fresh oregano, served over rice, or with chicken or fish.

Food Storage Applicability: This recipe can be adapted for food storage by using canned tomatoes (please don't freeze your beautiful tomatoes it kills the flavour), and basil grown through hydroponics. Alternatively, you could substitute the fresh basil with a dry or frozen herb. You could even use frozen spinach. I don't recommend relying on freezing to store food for emergencies unless you invest in a generator.

Word of Wisdom: This recipe should be a great choice in keeping the Word of Wisdom, especially during the summer and in the early autumn when tomatoes and herbs are prevalent. This is heavy on the grains, so be cognisant of your grain consumption in your other meals when you are planning this.

Gluten and Corn Free: Watch which rice pasta you use and avoid heinz apple cider vinegar. Tinkyada currently lists their rice pasta products as both gluten and corn free on their website. Always check packages and websites. There are other great brands out there. We happen to like tinkyada. My husband says it tastes "like the real thing" (wheat).

Thanks for reading my blog! If you're a bruschetta fan, I hope this quick and tasty recipe makes its way into your kitchen.



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