Another pasta recipe, guys. I hope you don’t mind! 🙂
What do you do when you have less than perfect tomatoes? The other day, my boyfriend bought a pack of organic tomatoes from Rewe. Clearly, he meant well, (sorry!) but organic or not, I don’t normally buy tomatoes at a supermarket. They are pretty much tasteless or watery even in the summer, so I always get mine from the local market. Slow roasting is my favourite thing to do with less than perfect tomatoes. It brings out the sweetness and intensifies the umami taste. Even the dull tasting ones turn out to be delicious after 2 hours in the oven. This recipe is probably a no-brainer, and definitely not the most innovative recipe, but I think the ingredients here show simplicity at its best. There’s nothing better than tomato and garlic, with a sprinkle of slivered basil. Summer vegetables are just so delicious that I don’t usually like to play around too much. For example, I made some potato salad the other day with new potatoes I bought at the market. I knew they were slightly under seasoned, but I didn’t mind because the taste of the potato itself was so delicious. I learnt this way of enjoying food from my paternal grandfather who knows more about taste than most people I know. Once, he gave us some zucchini from his garden. My mum sliced them and stir-fried them lightly with a sprinkle of good salt. No garlic. No spices. Just olive oil, zucchini, and salt. I’m telling you, it was one of the best thing I’ve ever eaten. Anyways… enough blabbering. Here’s the recipe. Enjoy! xo-Ange
Linguine with slow-roasted tomatoes and garlic
Note: If you are not going to use the roasted tomatoes right away, store them in an airtight jar with some olive oil. It will keep for 2-3 days in the fridge.
6 medium-sized tomatoes
1/2 tsp sugar
3/4 – 1 tsp salt
1 small head garlic, broken into cloves, but un-peeled
3 sprigs thyme (optional)
5-6 large basil leaves, cut into thin slivers.
Salt and pepper, to taste
Parmagiano Reggiano, to serve
1. Preheat the oven to 130 degrees celsius. Cut the tomatoes into quarters. Lay the tomatoes and garlic cloves on a baking sheet lined with parchment paper. Sprinkle evenly with salt and sugar, and drizzle with olive oil. Roast for 2 hours until the tomatoes have shrunken considerably and the kitchen is smelling divine.
2. Remove the garlic cloves and let them cool. Pop the flesh out of their skins. Mash the flesh with fork and mix in a good drizzle of olive oil and a pinch of salt. Set aside.
3. Cook the linguine in plenty of water with plenty of salt until al dante. Drain, reserving some cooking water in a separate bowl. Put the pasta back into the pan. Add the roasted garlic paste, roasted tomatoes, and a drizzle of olive oil. Stir around quickly until well mixed. Serve with some grated Parmagiano reggiano cheese and slivers of basil on top.