↞ recipe box start page
Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
3 c. coarsely chopped, seeded tomatoes
1 T. kosher salt
8 - 12 oz. brie cheese*
1/4 c. extra-virgin olive oil
1 tsp. – 1 T. minced garlic
1 c. loosely packed basil leaves
Freshly ground pepper
Use the most flavorful tomatoes you can find. Any type works well – cherry tomatoes, Romas, heirloom black, green, yellow or striped, as well as red. A combination of colors/types is attractive. The tomatoes can be peeled or not. To peel tomatoes, drop in boiling water for 5 seconds, and remove with a slotted spoon. The peel will remove easily. Remove the seeds and the jelly substance around them and cut into bite-sized chunks. Put the tomatoes in a sieve and toss with the salt. Let the tomatoes drain for 15 minutes, then place in a serving bowl large enough to accommodate the pasta and condiment when finished.
While the tomatoes are draining, turn the oven on low for 5 minutes, then turn it off.
Cut the cheese into cubes and add to the tomatoes. Stir in the garlic and olive oil. Tear the basil leaves into pieces or chiffonade them (cut into very thin strips; best done by stacking the leaves before cutting). Add half the basil, reserving the rest, and the pepper. Place the bowl in the warm oven for 30 minutes to let the ingredients warm and the flavors combine. The tomatoes will continue to exude juice, which is fine.
While the sauce is in the oven bring a large pot of water to a boil and add a few tablespoons of salt. About 10 minutes before the tomato mixture should be removed from the oven, cut the knefli into the pot. Alternatively, use one pound of dried pasta, such as penne, or orchiette (this small shallow cup-shape pasta’s name means “little pig ears” in Italian.)
When the pasta/knefli is cooked, drain and immediately add to the tomato/brie mixture, tossing until the ingredients are combined and the cheese has incorporated into the sauce. Taste for seasoning and serve immediately, garnished with the remaining basil. Serves 4 - 8.
*You can use the brie with the rind on or off, or just trim off the thicker parts of the rind. Whatever your preference, 8 oz. should be used in the dish. If the rind is completely removed it takes approximately 12 oz. cheese with rind to yield 8 oz. trimmed.
view more member recipes
FRESH TOMATO, BRIE, GARLIC, AND BASIL PASTA SAUCE
view my recipes
print
save
Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
3 c. coarsely chopped, seeded tomatoes
1 T. kosher salt
8 - 12 oz. brie cheese*
1/4 c. extra-virgin olive oil
1 tsp. – 1 T. minced garlic
1 c. loosely packed basil leaves
Freshly ground pepper
Use the most flavorful tomatoes you can find. Any type works well – cherry tomatoes, Romas, heirloom black, green, yellow or striped, as well as red. A combination of colors/types is attractive. The tomatoes can be peeled or not. To peel tomatoes, drop in boiling water for 5 seconds, and remove with a slotted spoon. The peel will remove easily. Remove the seeds and the jelly substance around them and cut into bite-sized chunks. Put the tomatoes in a sieve and toss with the salt. Let the tomatoes drain for 15 minutes, then place in a serving bowl large enough to accommodate the pasta and condiment when finished.
While the tomatoes are draining, turn the oven on low for 5 minutes, then turn it off.
Cut the cheese into cubes and add to the tomatoes. Stir in the garlic and olive oil. Tear the basil leaves into pieces or chiffonade them (cut into very thin strips; best done by stacking the leaves before cutting). Add half the basil, reserving the rest, and the pepper. Place the bowl in the warm oven for 30 minutes to let the ingredients warm and the flavors combine. The tomatoes will continue to exude juice, which is fine.
While the sauce is in the oven bring a large pot of water to a boil and add a few tablespoons of salt. About 10 minutes before the tomato mixture should be removed from the oven, cut the knefli into the pot. Alternatively, use one pound of dried pasta, such as penne, or orchiette (this small shallow cup-shape pasta’s name means “little pig ears” in Italian.)
When the pasta/knefli is cooked, drain and immediately add to the tomato/brie mixture, tossing until the ingredients are combined and the cheese has incorporated into the sauce. Taste for seasoning and serve immediately, garnished with the remaining basil. Serves 4 - 8.
*You can use the brie with the rind on or off, or just trim off the thicker parts of the rind. Whatever your preference, 8 oz. should be used in the dish. If the rind is completely removed it takes approximately 12 oz. cheese with rind to yield 8 oz. trimmed.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pasta With Tomato Sauce With Basil And Brie
by HappyCook80
Pasta With Tomato Sauce with Basil and Brie 1 large garlic clove, finely chopped 1 1/2 pounds fresh, ripe tomatoes, seeded and coarsely diced 8 ounces Brie, rind removed, cut into 1/2 inch cubes
by HappyCook80
Pasta With Tomato Sauce with Basil and Brie 1 large garlic clove, finely chopped 1 1/2 pounds fresh, ripe tomatoes, seeded and coarsely diced 8 ounces Brie, rind removed, cut into 1/2 inch cubes
Pasta Salad With Fresh Basil, Tomato And Parmesan
by sgre52160
8 oz radiatore (crinkled curls) or other fancifully shaped pasta 1/3 cup good olive oil 4 tsp freshly squeezed lemon juice freshly ground black pepper to taste 1 cup firmly packed chopped
by sgre52160
8 oz radiatore (crinkled curls) or other fancifully shaped pasta 1/3 cup good olive oil 4 tsp freshly squeezed lemon juice freshly ground black pepper to taste 1 cup firmly packed chopped
Tomato Sauce With Fresh Basil Olives And Feta
by sgre52160
Olive oil, as needed 1/3 cup chopped yellow onion 4 garlic cloves, minced 2 (28-ounce) cans whole or diced tomatoes, undrained 1 teaspoon crushed red pepper flakes 3 teaspoons dried oregano Salt
by sgre52160
Olive oil, as needed 1/3 cup chopped yellow onion 4 garlic cloves, minced 2 (28-ounce) cans whole or diced tomatoes, undrained 1 teaspoon crushed red pepper flakes 3 teaspoons dried oregano Salt
Tomato Basil And Brie Spread
by sgre52160
4 ripe large tomatoes, seeded and cut into 1/2 inch cubes 1 lb Brie, rind removed, cheese cut into pieces 1 cup fresh basil leaves, cut into strips 3 cloves garlic, finely minced 2/3 cup olive oil
by sgre52160
4 ripe large tomatoes, seeded and cut into 1/2 inch cubes 1 lb Brie, rind removed, cheese cut into pieces 1 cup fresh basil leaves, cut into strips 3 cloves garlic, finely minced 2/3 cup olive oil
view more member recipes
related CDKitchen recipes
Pasta in Jack Daniel's Sauce
Fresh Tomato and Basil Sauce
Pasta and Spinach With Feta Cheese And Olives
Lemon Basil Pasta
Rigatoni with Tomato and Basil
Olive Garden's Capellini Pomodoro
Shrimp Linguine With Basil-Garlic Butter
Alla Checca
Spaghetti Puttanesca
Fruit Crisp Topped Brie Dip