Pomodori & Olivada....

If you are anything like me then you could eat this for dinner, not as an appetizer (although it makes a great one, but as the whole meal).  Lunch too. And I could pretend I didn't polish off what was left of it for breakfast yesterday, but then I'd be lying. I am very sad that I've run out...  good thing there is a market nearby.

These recipes are from the San Juan Classics II Cookbook which is hands down one of my favorites.  It's very hard to come by as I believe it is no longer in print.

We've talked before about how lazy busy I am, so you can be sure there are some "cheats" that I'll be sure to let you in on. ❈



Olivada
A delicious savory olive tapenade...  It's great on crostini, sandwiches, pizzas, or you know......straight out of a bowl with a spoon (ahem). 

1 cup pitted kalamata olives
1/4 cup sliced black olives (I just use a whole mini can of sliced or pearl bits)
2 teaspoons balsamic vinegar
1 tablespoon capers, drained
I tablespoon extra virgin olive oil
two cloves garlic (sometimes most of the time I use Garden Gourmet Garlic, quicker and less mess)

Before you start take each of your olives and cut in length-wise.  In nearly every jar of "pitted" kalamata olives I've ever come across there has been at least one or more pits left behind. Take the extra two minutes to find it. Combine all the the ingredients in a food processor (mini works best) and blend until desired consistency. It's good, oh so SO good, both chunky and fine. Can be refrigerated for up to a week.

Pomodori (Original and Cheater versions)
A mouth watering tomato topping... also great on crostini, sandwiches, pizzas, breakfast eggs, you name it.  An all around great condiment to have on hand that can be made very quickly.

I have to tell you up front that I first saw this recipe and immediately went into cheater mode. If I can make it faster and it still tastes fantastic.... I always will.  I'm including the original recipe, and the cheater recipe I've used since day one.

Pomodori (per the cookbook)

1 tablespoon extra virgin olive oil
8 ripe plum tomatoes peeled, seeded and diced
1/4 cup fresh basil leaves, finely minced
1 tablespoon balsamic vinegar
salt and pepper to taste

Heat olive oil in small saucepan and cook tomatoes for 1-2 minutes. Remove from heat and add remaining ingredients.  Makes two cups.

Pomodori (cheating)

1 box "Chopped" Pomi tomatoes, strained well
1 Tablespoon extra virgin olive oil
1 Tablespoon balsamic vinegar
4 tablespoons Gourmet Garden Basil Blend (more or less to your own taste)
salt and pepper to taste

I use a mesh strainer for the tomatoes then dump them in a bowl.  Add the other ingredients and mix. Done!  Tastes great off the bat and even better a few hours later.

*I find the Garden Gourmet products in the refrigerated area of the produce section.