Saturday foodblogging (fresh from the Farmers' Market)
Another great haul this week at the Farmers' Market: eggplants, sweet corn, a huge box of plum tomatoes (only $12!), garlic, chocolate bread, and eggs, milk, and cream (more ice cream).
First on the recipe docket: multiple batches of roasted tomatoes (from the Boston Globe's recipe for cavatappi pasta with roasted tomatoes and fresh goat cheese). We slow-roast the Romas at 250 degrees for 4 to 6 hours. Dead simple, but delicious, and they freeze well. We currently have 4 Pyrex baking dishes in the oven, and over 20 lbs. of tomatoes left in the box. Oy.
For the Tomatoes:
olive oil
ripe plum tomatoes (about 2 lbs. per baking dish)
many cloves of garlic, smashed and peeled
salt and pepper, to taste
Set the oven at 250 degrees. Brush the bottoms of the baking dishes with olive oil.
Remove the stems from the tomatoes, halve them lengthwise, and place them cut sides down in the oil. Scatter the garlic around them. Drizzle, brush, or spray olive oil over the tomatoes and garlic. Sprinkle with kosher salt and freshly-ground pepper.
Roast the tomatoes for 4-6 hours, turning several times, or until the tomatoes are very soft but not falling apart. If you're doing multiple batches, don't forget to rotate the baking dishes (top shelf to bottom shelf, left to right, etc.).
Coarsely chop the tomatoes and garlic. Save the juices in the roasting pan. (If the tomatoes are for another use, let them cool, and refrigerate them, with the liquid in the pan, in a covered container up to 1 week. Or store in the freezer for quick and easy winter dinners.)
For the Pasta:
Salt, to taste
1 pound cavatappi pasta (spirals or squiggles)
4 ounces fresh goat cheese, crumbled
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese (or Romano)
In a large pan of salted water, cook the pasta for 6 minutes or until it is cooked, but still has some bite. Drain it into a colander.
Transfer the pasta to a serving bowl. Add the tomatoes and the cooking juices, the goat cheese, and basil. Toss gently. Divide the pasta among 4 bowls, sprinkle with cheese, and serve hot or warm.
Posted by rv at September 1, 2007 03:51 PM to food