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Cherry tomatoes sauce with almonds, basil and mozzarella


 This is a very different way to make your tomatoes sauce, you will bake it in a oven instead of cooking on stove top. This sauce is very versatile and you can always add pretty much anything you think is good with it.
 I learned to make this one day when I was just talking to a friend in front of my house when I was bringing my dog for a walk. Simple and casual sauce, learned in a very casual way.


500g / 1,10 pound cherry tomatoes (cut in half)
2 garlic cloves (chopped)
1 cup chopped almonds
60ml 1/4 cup olive oil
60ml 1/4 cup balsamic vinegar
Salt & Pepper
Basil
Fresh mozzarella di Bufala

In a baking dish combine all the ingredients, except the cheese. Mix all very well and bake on convection mode (200C/390F) for about 25 minutes. After baked, if you desire a more saucy texture break the tomatoes using a wood spoon. Mix very well with the pasta and serve with the fresh mozzarella and fresh basil leaves on the top.

You can always modify this recipe adding other ingredients like capers, olives, pine nuts, cilantro. coconut milk, cream, zucchini, eggplant, peppers, tuna, mussels, shrimps and whatever you think will taste really good with tomatoes.