Mmm… sauteed cherry tomatoes

DSC_8616 (1600x1060)This is one of my favorite quick pasta dinners.  Afew years ago we were looking for something to do with all the cherry tomatoes that our two patio vines were producing and came across several recipes for a sauce made from them.  I don’t need to look at recipes any longer, just start your tomatoes cooking in some olive oil and let them cook down.  All the recipes say they will burst on their own but I always have to mash them a bit.  Add minced garlic and salt and pepper, give them a splash of pasta water if they get too thick.  A tablespoon of tomato paste works well as you stir the sauce, and a pat or two of butter won’t be a bad thing.  Toss your drained pasta with the sauce and a handful of thin sliced basil leaves.  I added some of my freshly made mozzarella to this one.DSC_8615 (1600x1060)I complained about the quality of the mozzarella available at the local market when I made the caprese salad yesterday so I gave making my own a shot.  We ran down some junket rennet at the store today so I bought a couple of gallons of milk.  Turned out pretty well for our first time.  I ordered some liquid rennet that seemed to be recommended over the junket rennet tablets we used today and I’ll save the second gallon of milk for when that shows up.