charred tomato pasta

tomato-pasta-3

I am one of those snobs that refuses to eat a tomato out of season. There is nothing more disappointing to me than a bland, water filled ball that you find in the winter grown in a green house or shipped from Chile. So the end of summer is especially sad for me because it means another 9 months without a perfect tomato. The season is officially over and I just harvested the last of my tomatoes that have ripened. I ended up with a load of green tomatoes that are on their way to the pickle jar which will be a whole other post. These ripe beauties on the other hand are going in the wood oven to roast away with garlic and rosemary for a super easy sauce.

I will use any excuse to fire up the oven before the inevitable cold, wet and gray sets in. The fire also gives a nice char that brings out the tomato’s sweetness and concentrates their flavor as well as leaving a perfect hint of smokiness. If you don’t have a wood burning oven you can absolutely do this inside. Just crank up your oven as hot as it will go. My kids favor the curly-q fusilli and I like the way it grabs ahold of the chunky sauce but any noodle will work here. Gnocchi would be delicious as well.

So, so long summer, you’ve been great. We will miss you. Now I must go stock up on canned San Marzanos to get me through the year.

tomatoes


charred tomato pasta

serves 4

  • 2lbs ripe heirloom tomatoes
  • 1 lb pasta
  • 2 cloves garlic, roughly chopped
  • 2 sprigs of rosemary
  • 1/4 cup extra virgin olive oil
  • handful of basil torn into pieces
  • salt & red pepper flakes
  • parmesan cheese

Preheat your oven as hot as it goes. Cut tomatoes into 1″ chunks and put into a roasting dish. Toss with olive oil, rosemary, garlic, salt & pepper. Roast until tomatoes are charred and falling apart and the juices are starting to reduce to make a lovely sauce. About 30-45 minutes. stir a couple of times to get an even char on the tomatoes. Once it is to your liking, remove the rosemary sprigs and season to taste with salt & pepper flakes. Cook your pasta al dente and drain reserving 1/4 cup of the cooking water. Toss, pasta, sauce, cooking water and basil all together with a big drizzle of olive oil. Top with a nice sprinkling of parmesan cheese and eat up!

tomato-pastatomato-pasta-2