I made pasta with shrimp and fish last night. It wasn't great, but it wasn't bad for a first try. I'd love to include a picture, but it really wasn't all that much to look at, besides which, we were so hungry, it didn't stick around long. So, anyway, I was thinking this morning about that pasta, and about how I used a jarred sauce and how it really could have benefited from the addition of a few more things - like maybe mushrooms, and onions, maybe a fresh herb or two ... Then I started thinking about those lovely little grape tomatoes I've been roasting lately and how those would be a nice addition. Then I thought, Wait a minute. Why do I need to add those to a jarred sauce? Why can't they be the sauce? Yeah, why not?
|Oven-Roasted Baby Tomatoes with Thyme - A Food Centric Life|
So, here's what I'm thinking. Why not pile the grape tomatoes alongside a piece of halibut onto a rimmed baking sheet (I like to use parchment paper, too) with olive oil, sea salt, and fresh thyme and roast them together in the oven. (Okay, I guess the tomatoes would be roasting, but the fish would be baking, right?) Then, if I'm really feeling ambitious, while the fish and tomatoes are in the oven, I could prepare shrimp on the cooktop the way my mom does. She makes the absolute most delicious shrimp with olive oil, white wine, garlic and fresh parsley. I'm not kidding, her recipe is the best I've ever tasted. Once the shrimp and fish and tomatoes are done, I could just toss the mixture with fettuccine and how wonderful would that be?
I might have to try this again and soon. I'll let you know how it turns out.