Food

  Well this week's tip is going to be with Grape Tomatoes.

What are grape tomatoes? They're cherry tomatoes with a shape like a grape, that's why they're called grape tomatoes, and you know what's so great about these grape tomatoes? Here let me give you a closer shot, there you go. It looks like a grape, but it's a tomato, a grape tomato.

You know what's so great about these grape tomatoes when you cook with them? They hold their texture and yet they release the moisture. Believe it or not, these tomatoes for cooking are incredible; you throw them in whole, you don't have to cut them in half.

Many chefs all over the country are using grape tomatoes in so many different recipes. Cherry tomatoes have too much moisture, so they're going to grape tomatoes, which are basically the same thing with a little more texture.

Now what you want to do when you buy them…otherwise forget it…they're not going to taste any good whatsoever. When you buy the grape tomatoes, look through that container very carefully. You want to make sure all the tomatoes are primarily red all the way around. A little bit of greening is OK, just a little bit, not too much, just a little bit They should have a nice shape just like this also.

Check the container bottom right there. If you see any moisture, that's a telltale sign there's decaying grape tomatoes in there, and you don't want to buy them.

When you bring them home, sure your first reaction is to close them up and put them in the refrigerator. You want to leave them on the counter, but enclosed in plastic like this, they aren't going to last long. Two or three days at the most, so what I like to do is put them in the refrigerator for about an hour. That's right, cool them down then put them on the counter and enjoy them within two days so you get all the nutritional value, which is vitamin C and dietary fiver, and all the flavor.

Grape tomatoes…try them thrown on a puttenesca salad, or puttenesca pasta; you will love it.

Pasta with Grape Tomatoes and Pesto
Take care not to over sauce the pasta. You want a nice balance of pesto, pasta, and tomatoes.
Serves 4 as a main course, 6 as an appetizer

1 large clove garlic
1 tablespoon toasted pine nuts
3 cups fresh basil leaves (make sure it's dry before you chop it or it will blacken.)
Kosher salt to taste
3 tablespoons olive oil
3 tablespoons grated Parmesan and Pecorino Romano cheeses, mixed
1 pound short pasta, such as penne
1 cup grape tomatoes, halved
Additional grated cheese for passing (optional)

1. Put on a pot with 4 quarts of water and 2 teaspoons salt to boil.

2. Meanwhile, with the motor of a food processor running, drop garlic and pine nuts down the feed tube. When puréed, push down the side and add basil, salt and purée. Add cheese and pulse just until mixed. (This may also be done in a blender or with a mortar and pestle.) Put pesto in a small bowl. You should have about 3/4 cup pesto.

3. Cook pasta according to package directions in the pot of boiling water until firm but tender, about 10 minutes. Drain pasta, reserving 1/2 cup of the cooking water.

4. Put pasta in a large mixing bowl. Add between half and two-thirds of the pesto and toss, adding just enough of the cooking water to make an even sauce. Add tomatoes, and toss again, and serve. Pass around additional grated cheese, if desired.