Pomodorini Recipe
Tossed in a La Valle tomato sauce, with fresh basil, olive oil, topped with parmigiano reggiano.*contains gluten *contains dairy (can be omitted upon request- no parm)
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Wash and Prepare Tomatoes
Rinse the pomodorini under cold water, then dry them with a clean kitchen towel. Slice each cherry tomato in half.
- 2
Chop Basil
Tear the fresh basil leaves into smaller pieces by hand or roughly chop them with a knife.
Cooking
- 3
Heat Sauce
In a medium saucepan, pour the La Valle tomato sauce and heat over low to medium heat for about 5 minutes until warmed through. Stir occasionally.
- 4
Combine Ingredients
Once the sauce is heated, add the halved pomodorini to the saucepan. Gently toss to coat the tomatoes in the sauce. Cook for an additional 3-5 minutes until the tomatoes are slightly softened.
Finishing Touches
- 5
Add Olive Oil and Season
Drizzle the extra virgin olive oil over the tomato mixture. If desired, add salt and black pepper to taste. Toss gently to ensure everything is well coated.
- 6
Serve
Transfer the pomodorini mixture to a serving bowl. If using, grate the Parmigiano Reggiano cheese over the top and garnish with the torn basil leaves. Serve warm.