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.

 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)