Ambrosiac musings of a food maniac

I first made this sauce when I had some very ripe grape tomatoes (a plum-shaped variant of cherry tomato) left over. I sliced a few of them, threw in the wok with some garlic, chili peppers and rosemary and then found out I was out of red wine, so I used some balsamic vinegar instead. The sauce was surprisingly delicious and I earned a new recipe.

You can use regular tomatoes instead of cherry tomatoes, but try to pick the smallest, ripest tomatoes you can find. If using regular tomatoes, cut each tomato to 4 or 8 pieces, according to their size.

This marinade makes for an especially tender and delicious dish. The chicken thighs are also suitable for cooking as whole steaks on a BBQ.

The easiest way to make this marinade is to throw all solid ingredients with a little olive oil into a food processor and run it for a few minutes, until everything's chopped. This way, you don't even have to peel the garlic cloves - the BBQ fire will burn them anyway.

The name translates to "Pappardelle with cream of sweet bell peppers". I hope I got it right - anyone from Italy care to comment?