Today's dinner revolves around two of my most favorite ingredients - Oven Dried Tomatoes and Poached Eggs.
|Oven Dried Tomatoes with Pancetta & Poached Egg, Photo: NK|
Oven Dried Tomatoes are amazingly flavorful and easy to make. Their cooking technique is adaptable to any type or size Tomato that strikes your fancy. Low heat slowly concentrates the Tomato flavor over the course of an hour or two, so all you really need to get these just perfect is some time to wait around as your oven does all the work. The results are wonderful tossed into Pasta as we will do today, or as a Pizza Topping, perhaps even as an addition to Crostini Hors D'oeuvres. Use your imagination.
Best of all, Oven Drying is utterly foolproof. See how easy it is below ~
*Oven Dried Tomatoes
2 -4 Servings depending on use
1 Lb or more medium or large Tomatoes of your choice, for this recipe Plum or Campari would work best.
|Tomatoes Ready to Cook, Photo: NK|
Olive Oil for drizzling
Dried Oregano, optional
1. Preheat oven to 250.
2. Slice Tomatoes to about 1/4 or 1/3 inch thick. Just be sure to keep them uniformly thick. *If using Cherry or Grape Tomatoes, slice them in half.
3. Place Tomatoes on a wire rack over a baking sheet with sides.
4. Drizzle with Olive Oil and top with Salt, Black Pepper, and optional Oregano.
Cook for 1.5 to 2.5 hours until somewhat dried and wrinkled. It's a good idea to check them at around the 90 minute mark. Smaller Tomatoes should be done by then, larger will take longer.
Can be stored in an air-tight container in the fridge for 3-5 days. They will lose some of their dryness but will still taste delicious.
Wonderful tossed into pastas, as a pizza topping, delicious on their own, or even as a crostini or sandwich topping. Can be stored in an air-tight container in the fridge for 3-5 days. They will lose some of their dryness but will still taste delicious.
|Oven Dried Grape and Campari Tomatoes, Photo: NK|
The below recipe is a riff off a Giada Di Laurentiis Tomato and Pancetta Pasta recipe. To make it my own, I added more fresh herbs and Oven Dried, rather than canned Tomatoes. Giada didn't call for a Poached Egg topping but I have a feeling she'd approve. I hope you enjoy this restaurant-quality yet doable recipe. If you are looking to make your loved ones or guests swoon, this is the way to go!
Inspired by Giada Di Laurentiis
1 Recipe Oven Dried Tomatoes*
1/2 Pound Spaghetti
3 Ounces thick cut Pancetta, diced
1 Tablespoon Extra Virgin Olive Oil
2 large Cloves of Garlic, minced
1/2 Maui or Vidalia Onion diced
4 Sprigs Fresh Thyme (optional)
1/4 teaspoon Crushed Red Pepper
1/4 teaspoon Black Pepper
Large Pinch of Salt
5 Large Basil Leaves, cut into a chiffonade (optional)
Cook's Note: If you don't have time or choose not to oven-dry your own Tomatoes, this recipe also works well if you instead add a 14.5 Ounce Can of Diced Tomatoes. Just be sure to cook a bit longer to heat the Tomatoes through.
1. Set a large pot of salted water to boil for the Pasta.
2. Meanwhile, In a separate large skillet, add the Olive Oil and Chopped Pancetta. Cook over medium heat for about 6 minutes stirring occasionally until golden brown.
3. Add the Onion to the skillet and sauté until tender for about 4 minutes.
4. Add a pinch of Salt. Toss in the whole Sprigs of Thyme, Garlic, and Crushed Red Pepper. Saute for 1-2 minutes stirring constantly so Garlic does not burn. Finally, add the Oven Dried Tomatoes to the skillet and let cook for another 2 minutes, stirring occasionally, until heated through. Remove and discard Thyme Sprigs.
5. In a third small saute pan with high sides, prepare to poach your eggs. You'll do this at the end of the recipe, after plating the pasta and sauce, but it's good to have everything set up and ready. Make sure the pan is filled halfway with water and a drop of Vinegar to help the Eggs come together. When you are ready to poach, you'll need water to be at a gentle boil and be sure to have a large slotted spoon handy.
6.When Pasta water has come to a boil, add the Spaghetti and cook according to package instructions. Go for al dente especially because you will cook the pasta an additional 2 minutes when you add it to the sauce. When Pasta is done, drain and add it to the skillet with the Pancetta and Tomatoes. Turn the flame to low and toss Pasta and Sauce a minute or so until heated through and fully incorporated. Plate Pasta portions and create a little nest at the top of each for the Egg.
7. Time to poach two Eggs!
When your poaching is done (whites will be opaque), remove eggs very carefully with a slotted spoon and place one Egg atop each plate of Pasta. Note that the Egg has a better chance of staying intact if you carve out that little nest we talked about.
8. Sprinkle with Black Pepper and optionally garnish with ribbons of Basil. When you cut into the Egg all the delicious runny Yolk will spill out at which point you should give your Pasta a good stir. Oh my.....