Best Croxetti With Marinated Heirloom Tomatoes Recipes

Cured San Marzano Tomatoes image

Provided by Martha Stewart

Yield Makes about 1 quart

Number Of Ingredients 9

3 (28-ounce) cans San Marzano tomatoes, halved and seeded
1/2 cup sugar
1/2 cup coarse salt
10 cloves garlic, smashed
2 lemon peels, cut into 3/4-inch-thick strips
2 orange peels, cut into 3/4-inch-thick strips
4 to 5 sprigs fresh thyme
4 to 5 sprigs fresh oregano
8 cups extra-virgin olive oil

Steps:

Set a perforated baking sheet or a fine-mesh rack over a rimmed baking sheet. Place tomatoes on perforated baking sheet; sprinkle with sugar and salt. Cover and transfer to refrigerator; let stand overnight to drain.
Transfer tomatoes to a large bowl; set aside. Discard liquid. Place garlic, lemon peel, orange peel, thyme, oregano, and olive oil in a large saucepan over medium-high heat. Cook until heated through. Pour garlic mixture over tomatoes. Cover and transfer to refrigerator; let marinate overnight. At this point, tomatoes and marinade may be stored, covered and refrigerated, until ready to use, up to 2 weeks.
To use tomatoes, remove from marinade and finely chop; reserve marinade for another use.

Tomato and Basil Pasta image

Provided by Martha Stewart

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
3 thinly sliced garlic cloves
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper, plus more for sprinkling
1 pound cooked and drained short pasta (such as campanelle)
4 medium tomatoes
1 pound burrata or mozzarella cheese
Small basil leaves

Steps:

Combine olive oil, garlic, salt, and pepper in a large bowl. Toss in cooked and drained pasta. Tear tomatoes and cheese; scatter over pasta. Garnish with basil leaves, and sprinkle with pepper.