The evenings here have turned cool, and I am itching to turn the oven on and get ROASTING! I still see beautiful tiny tomatoes in the market, and have just a bit of fresh basil left in my garden so I’m making a quick dinner! Begin roasting the tomatoes first, and when they are nearly done, get the pasta in the water.
Before you begin, a quick review of the roasting technique is worthwhile: roasting is one of the easiest cooking techniques, and can be nearly foolproof if you follow a few simple rules:
- food should be dry
- food should be at room temperature
- oven should be fully preheated
- most frequently, food being roasted should be on a rack, so that air may circulate and the food is not left to cook in its own juices
- a bit of fat should be rubbed on the outer surface of the food, to aid browning and to help prevent moisture loss
There are many culinary uses for roasted tomatoes as roasting brings out the flavor and softens the texture of tomatoes. Use them as a main course or as the star in a delicious appetizer!
- 1 pound cherry or other small tomatoes heirlooms if you can find them
- 4-5 tablespoons olive oil
- 1 teaspoon sea salt
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Carefully wash the tomatoes and drain them. You may choose to cut them in half, if they are larger. Place tomatoes on parchment-lined pan. Sprinkle with about half of the olive oil and lightly salt. Place in oven and roast until the skins begin to blister and peel, about 30 minutes. Remove from oven. Toss the tomatoes with a bit more olive oil; season with salt.
roasted tomato capellini
Italians eat pasta pretty much every day so they have hundreds of ways to sauce their noodles. One of my favorites simply uses fresh tomatoes that have been roasted as the sauce. Brilliant and in true Italian style, if you let the food taste like the wonderful ingredients you use, it is magnificent.
- 1/2 pound dried capellini pasta angel hair
- 2 tablespoons kosher salt
- 1 recipe roasted tomatoes
- 6 fresh basil leaves cut into chiffonade
- 4 tablespoons freshly grated Parmesan cheese
Begin roasting the tomatoes first, and when they are nearly done, get the pasta in the water.
In large pot, bring 4 to 6 quarts water to a boil. When boiling, add the salt. Bring back to a boil. Add the pasta and stir for about 15 seconds. this will assure that the pasta does not stick together. Cook according to package directions, usually boiling pasta for abut 5 to 6 minutes. Drain well.
Divide pasta into 4 warmed serving bowls. Top with roasted tomatoes, basil and Parmesan cheese.