We have been inundated this year (as we were last year) with a tsunami of cherry tomatoes in our garden. We have so many that I give a box to every person who walks in the door. Postman, lawn-mower, mother-in-law- whoever comes in walks out with a box of tomatoes. We have so many I can’t keep up with the harvest.
My older son George, who is 6, and a little chef in the making, came up with this simple, yet flavorful way to use our bounty. He likes to pick the ones that are just starting to split open at their peak of ripeness, and cut them in half, right at their splitting point. Many explode if you’re not careful. It’s funny but very messy. We slice garlic really, thin and saute the tomatoes with that, and crushed thyme for a sweet and fresh tasting and incredibly healthy cherry tomato sauce.
Tomatoes are a miracle fruit. They have the highest amount of a powerful anti-oxidant called Lycopene of any other fruit or vegetable on the planet. And, even though popping those little red tomatoes in your mouth, hot from the sun is a glorious experience, the act of cooking them actually makes the lycopene more bio-available to the body. This means that a cooked tomato has more health benefits than a raw one. The garlic and the thyme are both loaded with powerful anti-bacterial and anti-viral properties. So, this easy and awesome recipe from my little guy, is also a nutritional home-run.
Prep time 5 minutes
Cooking time 20 minutes (including pasta)
- cherry tomatos - 2 cups
- sesame oil - 1 tablespoon, refined for high heat cooking
- thyme - 1 tablespoon fresh, crushed
- garlic - 2 cloves, sliced thin
Garlic is a powerful antiviral, antibacterial, and natural antibiotic. Garlic produces a chemical called allicin which promotes the production of white blood cells which help fight against toxins.
- salt and pepper - to taste
- basil - fresh, as garnish
Put a pot of water on to boil for your pasta. I prefer a brown rice pasta but any will do.
Wash and then slice the cherry tomatoes in half.
Peel and slice the garlic very thin.
Pinch the end and slide the leaves off of the stalks of thyme. Chop and then crush them with the flat side of the knife. This releases the flavor.
Heat the oil in a saucepan.
When the oil is hot add the garlic.
When the garlic gets aromatic (about a minute) add the tomatoes and the thyme.
Sautee until the tomatoes are soft. This will take about 3 minutes.
Add salt and pepper and serve over pasta.
I like to serve this dish with a salad. It’s quick and easy summer meal that won’t disappoint.