Sac Foodies

A few weeks ago, fellow SacFoodie Kris and I joined members of the San Francisco Professional Food Society on a tour of the Sacramento Farmers’ Market at 6th and X (you know, the one under the freeway). I’m embarrassed to say that I had yet to go to that particular market as I often hit up Downtown Plaza markets on Thursdays since it’s right by the office. While the Thursday market is good, the Sunday market is fantastic! From melons and peaches to fish and olive oil, they have you covered for fresh, direct-from-the-farmer food.

Last weekend I made my way back to the market, this time in pursuit of tomatoes. Specifically, cherry tomatoes from Watanabe Farms in West Sacramento. With two pints of tomatoes, extremely fragrant basil and bags full of other fresh produce, I headed home excited to see what I could concoct from all these fresh goodies. What I ended up with was a tomato, basil, garlic combo (basically bruschetta topping) that was excellent both mixed with angel hair pasta and atop freshly toasted French bread slices. I happily enjoyed this for three days and am counting the days to Sunday so that I can make this wonderful summer treat again.

2 pints cherry tomatoes, halved
1/4 cup basil, julienned
2 heaping tablespoons minced garlic
1/4 teaspoon red pepper flakes
Salt and pepper to taste
1/3 cup olive oil

Mix together ingredients in a large bowl. Cover tightly with plastic wrap and marinate at room temperature for at least four hours.

By Kim Bedwell