Italy’s Sweetest Little Salsa: “Exploded Tomatoes”

 Posted by at 12:24 pm  Add comments
Aug 232016
 

I’ve had a stellar crop of cherry tomatoes this year and they’re ripening on the vine faster than I can pick them, never mind eat them. Time for one of Italy’s sweetest little tomato sauces —pomodorini scoppiati, literally, “exploded cherry tomatoes.” The recipe and story just out in Zester Daily today, here.

Tagliatelle with pomodori scoppiatei, "exploded tomatoes." | Photo: Copyright Nathan Hoyt/Forktales

Tagliatelle with pomodorini scoppiati, “exploded tomatoes” served up at Le Comari di Farfa, Castelnuovo di Farfa, Rieti. | Photo: Copyright Nathan Hoyt/Forktales

 

If you liked this post, please share it.
Email, RSS Follow
Share
Pin It
Share on Tumblr
Email email

  2 Responses to “Italy’s Sweetest Little Salsa: “Exploded Tomatoes””

  1. RECIPE: Pomodori Scoppiati | plantook says:
    September 24, 2021 at 10:51 pm

    […] Italy’s Sweetest Little Salsa: “Exploded Tomatoes” […]

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)