Name: Grape Tomato Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 pkg grape tomatoes, halved; 2 tbsp butter; 1 tbsp olive oil; 1/4 cup chicken or vegetable stock; Salt and pepper to taste

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They look luscious don’t they? Rich, huge, decadent ravioli, just barely touched with an intensely flavored, yet extremely light tomato sauce. I love ravioli. I love mushrooms. Mushroom ravioli is a natural progression from those two factors. Unfortunately, I made a fatal error with these. I discovered that neither my wife or I can stand dried mushrooms.

The recipe for these ravioli looked and sounded wonderful, the end result was more like a combination of fish and shoe-leather covered in n absolutely wonderful sauce, though not wonderful enough to hide the flavor of the dried mushrooms.

In that bent, I’ll post the recipe for the sauce here. It would be wonderful on nearly any pasta, and will definitely top our next attempt at ravioli. I’ll wait to post the ravioli recipe until I get it right, I honestly wouldn’t recommend these, they just weren’t as good as they look.

2 cups

Grape Tomato Sauce Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

1 pkg grape tomatoes, halved
2 tbsp butter
1 tbsp olive oil
1/4 cup chicken or vegetable stock
Salt and pepper to taste

Instructions

Sauté tomatoes in olive oil until heated through. Add stock, salt and pepper, reduce by 1/4. Mix in butter and remove from heat. Toss with your favorite pasta and enjoy.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 103Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 292mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g

What I would have done differently had I thought of it at the time:

I would’ve used fresh shitake’s… blech

Also, a little fresh basil tossed in the sauce at the last moment would be incredible.

6 Comments

Dr. Biggles on July 12, 2007 at 2:16 pm

Yeah, I dunno. Ain’t no expert with the murshrooms. But I don’t think I’d use dried murshrooms where I’d eat them directly. Like mebbe for stews & sauces? Too much flavor & texture in there. Bacon might have helped …

Lisa (Homesick Texan) on July 13, 2007 at 8:34 am

I agree, I can never get dried mushrooms to hydrate enough to be edible. Though this sauce looks divine!

JennDZ - LeftoverQueen on July 13, 2007 at 2:46 pm

You should try sun-dried tomatoes packed in olive oil – they are much sweeter and softer than the ones you have to rehydrate – the ones already in jar of oil are DIVINE!

Lydia on July 13, 2007 at 5:23 pm

Dried mushrooms are intense — best used either ground up in stew or sauce, or to flavor liquid (and then be discarded). I use them in mushroom risotto, combined with fresh mushrooms. But hey, how else do we learn but to experiment?!

tommiea on July 13, 2007 at 11:08 pm

I love mushrooms when they are fresh! I don’t like them reconstituted or in oil or in water or anything! My little boy used to eat shiitake mushrooms like candy! I had to rein him in to make our dinner!