Tomato tips and Spaghettini con Feta.

In the past, I have seen recipes calling for "seeded" tomatoes, or telling the cook to "seed" the tomatoes.  It was not until recently that I went looking for tips on just how to do that. 


Now, please understand... I was raised in a household that used or reused every last bit of food, and seeding the tomatoes would be considered rather silly.  Nevertheless, some recipes really need to have the tomatoes seeded, e.g.; tomato sauce, tomato juice, etc. 


So I went looking for videos on how to seed a tomato.  Following are two links for videos (thank you Internet!) on the process.  The first is fairly simple and the second included peeling them as well.  And it appears that it isn't rocket science after all.

http://www.wonderhowto.com/how-to-seed-tomato-131479/

http://www.ehow.com/video_2346596_peel-seed-tomato.html


So given that we are discussing peeling and seeding, I am including a recipe that requires seeded tomatoes.  I pulled this one from one of my recently published recipes on my Facebook page.  I have cleaned up some of the spelling errors along the way.

This take on a Cooks Country recipe for Pasta Caprese uses Feta Cheese instead of Mozzarella and to add it at the very last.  Mangiare!

Behold!   

Spaghettini con Feta

Ingredients

• 1/4 cup extra-virgin olive oil


• 2-4 teaspoons fresh lemon juice


• 2 garlic cloves , minced fine or pressed through a garlic press


• 1 small shallot , minced fine (No Shallot?  Use a small bit of Red Onion - a couple of tablespoons worth)


• 1 + pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice (if you are lazy like me, and don't want to seed the tomatoes, at least get the dice size small)


• 10-12 ounces fresh Feta  cheese , crumbled into smallish (I used the Bulgarian Feta from the Milk Pail in Mountain View - good moisture content and fragrant)


• 1 pound (but you can do this with less - just cut the recipe in half) whole grain or whole wheat Spaghettini pasta (Whole grain is a must for health and thin spaghetti keeps one from being overwhelmed by the whole grain.)


• 1/4 cup chopped fresh basil  (TIP:t use some kitchen shears to slice it up - doesn't bruise the basil as much)


• 1/4 teaspoon crushed red pepper flakes


• 1/2 teaspoon of McCormicks "Perfect Pinch" Mediterranean Seasoning


• 1 teaspoon honey

Instructions

1. Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper, honey, pepper flakes and Mediterranean Seasoning together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 3/4 of an hour - 20-30 minutes is best.

2. While tomatoes are marinating, bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and spaghettini, stir to separate,and cook until al dente. Drain well.

3. Using a large non-stick fry pan, fold the tomato mixture into the pasta.  Gently toss to combine. Turn heat on under pan to medium-low and warm only for 5 minutes. Stir in basil and Feta; adjust seasonings with additional salt, pepper, and additional lemon juice or honey, if desired.

Serve immediately in some pasta bowls with a lite salad and maybe some bruschetta toasts or crusty bread to soak up the juices in the bottom of your bowl.

Note - you can substitute Farfalle (bow-tie) or Penne pasta if you want a heartier dish.

Source: http://lifetimes-commentary.blogspot.com/2010/08/tomato-tips-and-spaghettini-con-feta.html