Of all the dozens of plants we are gardening this year, these tomatoes from Floret are my faaaaavorite. They’re so rich and flavorful and unique, but on top of all that they’re so easy to grow and they fruit like crazy!
I started them all inside really early….. like, March early… Which is insane for the PNW unless you have a greenhouse. Oops, guess I was a little over zealous 😉 They got really big in the house and when it was time for them to go outside Griffin lined their pots along the edges of the patio. I was really apprehensive about a tomato-lined patio at first, but today as I lay in the hammock and pluck decadent treats from beside me, I’m fully appreciating his idea!
Helius really appreciates lounging around the plants, too 🙂
I made the cherry tomato sauce using a blender. If you want to smash it with a fork or leave the tomatoes whole or whatever else is convenient for you, please do that! I will point out that you’ll need a blender or food processor for the creamier version, which I HIGHLY recommend trying. It’s like a sweet vodka sauce… Very unique, super delish! Just trust me on this one!
Gluten Free Chocolate Cherry Tomato Cavatappi
- 1 box Banza chickpea cavatappi gluten-free spaghetti would do fine but trust me when I say you'll want that sauce pooled up in the pasta spirals!
- 2 tbsp (good) olive oil
- 4-5 small tomatoes
- 2 cups chocolate cherry tomatoes any cherry tomatoes from your garden will do the trick, the more robust the flavor, the better!
- 1/4 cup balsamic vinegar I used apricot balsamic vinegar, which if you can get your hands on, will take this to the next level I swear it!
- 1/2 medium diced onion
- 1 clove minced garlic
- handful of fresh basil
- 2 tsp smoked sea salt
- 1 tsp black pepper
(For creamy version)
- 2 cups soaked cashews
- 2 tbsp plant milk
- 1/2 cup nutritional yeast
- Heat olive oil in large cast iron skillet over medium heat
- Add tomatoes and without stirring let them simmer for 5 minutes
- Bring a medium pot of water to a boil and cook pasta in it
- Drizzle tomatoes with balsamic vinegar and gently stir to combine
- Toss in onion, garlic, salt, and pepper and give another gentle stir
- Let simmer for 5 minutes
- Add sauce mixture to blender and pulse until tomato skins become unnoticeable
- To make the creamy sauce, add extra ingredients to the blender and blend until smooth
- Pour sauce of choice over cavatappi and serve warm