San Francisco Days and Roasted Tomatoes


One of my favorite houses in the neighborhood.


Out on a trek through the woods of Golden Gate Park with this mini hiker!  

Hey there friends– Back from 3 weeks in San Francisco with new baby Oscar and his dear family. Missing them all from here.

We made this new favorite roast tomato pasta for dinner one evening there, and liked it so much we did it again a couple days later when friends dropped to meet that Oscar!

It’s super simple and the tomatoes and garlic smell incredible roasting in the oven!

ROASTED TOMATO PASTA
8 oz. mini ravioli (or your favorite pasta)*
2 cups small cherry tomatoes (red or yellow)
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
4 cloves garlic, minced
1/2 tsp. dried basil
1/2 tsp. garlic salt
a few grinds of fresh pepper
1/2 cup olive oil

garnish: parmesan romano cheese, grated & sprig of marjoram or basil

In a large bowl, stir together the cherry tomatoes, red onion, chopped bell pepper, garlic, basil, salt, pepper and olive oil.  Then turn it all out onto a baking sheet that has been lined with foil.  Scrape all the extra oil out of the mixing bowl on to the tomatoes.

Pop the tomatoes into a 400 degree oven for 15 to 20 minutes, until they are just starting to brown a bit.

While they are cooking, cook up your favorite pasta according to the directions on the package.

Drain the pasta and spread it on a pretty platter.  Spoon the tomatoes and all the juices on the baking sheet over the pasta.  Serve it hot with a sprinkle of parmesan.  So so good!

*I used mini ravioli from Trader Joe’s here, but fresh ravioli is the best!

Hi again–

Just wanted to drop in a few more photos of our SF days (bits I want to remember)– Baby snuggling, good talks, quiet meals together, plenty of playground time with an almost 2 year old.  So glad we could be there.

     
Brand new little Oscar, at the hospital and on his way home for the first time.

     
Lois lined up with kids waiting to get in the library for story time.  With Mom on the playground.  Lois & Grandma Duplo tower!

     
And one Sunday morning Larry and I went out on the town– Breakfast at my favorite ever bakery– B Patisserie.  A wonderful worshipful morning of church at Reality SF.  And then off to a cool new cafe for lunch– Theorita, specializing in pies like the baker’s grandma used to make (we split a piece of chocolate, pecan bourbon pie for dessert!)

So glad to have those days to watch our Oscar come into the big wide world– and see him blossom and grow in his new family.  Thanks Ani & Brian for everything!

.

P.S. Here’s a few other favorite simple pasta recipes:
Broccoli, Chicken & Bacon Pasta
Pasta e Fagioli Soup
Saucy Tomato Chicken & Pasta
Creamy Lemon Chicken & Pasta

Ravioli with Sausage & Brussel Sprouts

IMG_3196Hey all– We are finally having a real winter here!  After all the hot days of autumn when we were all longing just to slip on a sweater… It’s cold!  and even rainy!  My drought stricken yard has been gulping down all this water.  There’s fires in the fireplace and big pots of soup and sweaters, layers of sweaters!  I’m loving it.

And when it turns cold, pasta seems to be so warm and filling.  Loved this recipe for how quick it all goes together.  With a kale salad and a little tumbler of wine, it was just fine.

RAVIOLI WITH SAUSAGE & BRUSSELS SPROUTS
1 pound fresh cheese ravioli
3 tab olive oil, divided
1/2 pound mild Italian sausage*
12 oz. Brussel sprouts, end cut off and sliced thinly
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1/2 cup chicken broth
Grated parmesan romano

Cook the ravioli according to the instructions on the package.  Drain and rinse.

While that’s cooking, heat a skillet with 1 tab. of the olive oil.  The drop in the sausage, chopping it to small bits as it browns– should cook about 5 minutes.

Then add in the chopped Brussel sprouts, garlic and and salt & pepper.  Cook one minutes more.  Pour in the chicken broth and simmer on low for 2 or 3 minutes.

Layer the ravioli on a pretty plate, topped with the sausage and Brussel sprouts.  Sprinkle on a dusting of parmesan and it’s ready to eat!

*I used mild turkey sausage, but you can go for the hot sausage if you’re braver than I am.

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