A quick meal that is filled with flavor and nutrition!
I love sauces made from cherry tomatoes. They are easy to make, sweet and delicious, and taste quite a bit different than their larger cousins. When shopping this week, I found some beautiful yellow and red cherry tomatoes, stems and all, and they just begged to be quickly grilled and added to a dish.
What better than a quick sauce made with a pint of red tomatoes, sweet red pepper, and lots of aromatics and spices. A can of artichoke hearts from the pantry rounded things out.
I had whole-wheat large couscous in stock, so I decided that would serve as the base. This would be delicious on any type of favorite pasta, or even rice or other grains.
I don’t buy pine nuts from China (contamination and labor problems) and always look at the label. The ones that I buy are from Italy, but there are other sources other than China. Or, just use another nut such as walnuts, or substitute with toasted bread crumbs. In the late summer, you can use fresh artichokes, of course!
If you have a pint of cherry tomatoes tucked in the freezer from last year’s garden, they will work here nicely for the sauce!
Cherry Tomatoes and Grilled Artichokes over Couscous
- 1 can artichoke hearts, halved
- 2 or 3 stems cherry tomatoes, intact
- 3 tbsp. olive oil, divided
- 1 small onion, diced
- 1 large sweet red pepper, sliced
- 4 cloves garlic, finely minced
- Large pinch red pepper flakes
- 1 tsp. smoked Spanish paprika
- ½ cup white wine
- Pinch of saffron
- 1 pint cherry tomatoes, halve some of them
- 2 tbsp. fresh lemon juice
- 2 tbsp. toasted pine nuts
Brush a grill pan with olive oil and heat over medium-high. Brush the cherry tomatoes as well, sprinkle with salt, and grill them quickly, on the stem, turning once. Remove from the pan and cover to keep warm. Pat the artichoke hearts dry, brush with a little more olive oil, and season with salt. Grill these as well, then set aside with the cherries.
Heat about 2 tbsp. olive oil in a large skillet over medium high heat. Add the onion and red pepper and sauté until soft. Add the garlic and let cook for about 30 seconds, then add the pepper flakes and paprika, and stir for another minute. Season with salt and pepper, add the wine and saffron, scraping up any glaze on the bottom of the pan. Add the pint of cherry tomatoes and continue cooking until the majority of the tomatoes burst. Taste for seasoning.
Plate on a bed of whole wheat couscous, brown rice, or noodles of choice. Top with the grilled artichokes and stem-on tomatoes, drizzle with the lemon juice, a bit more olive oil, and top with the toasted pine nuts.
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