Tomatoes 3 ways

• Pasta (short and or fresh)
• 10 cherry tomatoes (different colors)
• 150 gr mushrooms (shitake and such)
• 150 gr pork sausage
• 50 gr ricotta salata
• 1 TSP honey
• 1 TSP garlic
• 1 TBS parsley
• hot chilly flakes
• olive oil
• salt

• In a saucepan, low fire: oil, parsley, garlic, chilly flakes
• When can smell the garlic add sausage (without the skin). Medium fire, Cook for 3 min (SHOUL HAVE SOME BROTH HERE)
• Add tomatoes, plus salt and honey
• Add mushrooms. Medium fire. Cook for 5 min
• Once past is cooked, add it to the sauce pan, with a TBS of water from the pot.
• Add oil,ricotta salata and parsley

• 1 TSP garlic

• 60 gr breadcrumbs

• 4 anchovies

• 3 TBS black olives

• 1 TBS parsley

• 1 TBS oregano

• 4 TBS parmigiano

• Cut the ‘head’ of the tomato, empty it out. Make sure not to break it.
• Place them upside down to drip(滴) the rest of the juice
• Sauce pan, low fire: olive oil with onion and garlic. 5 min
• Take sauce pan out of the fire. Add breadcrumbs, anchovies, olives, herbs. Stir the mixture.
• Fill the tomatoes in layers. Mixture then cheese, then mixture then cheese.
• Top the tomatoes with parmigiano and little oil.
• Oven 350 F (already hot) for 20 min.

• 4 regular tomatoes

• cheddar cheese
• greek yogurt

• olive oil

• avocado

• shrimp

• Cut tomatoes horizontally
• Either: grill them , deep fried them or use them fresh
• Sauce pan: medium fire: olive oil and shallots, then shrimp (2 min). add chilly flakes
• Slice the avocado, one drop of lime juice, sprinkle of black pepper.
• Create the “sashimi”: tomato+shallots+avocado+shrimp+ fresh ginger+parsley