July 26, 2006
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Tomatoes Squared

It's August and everything's coming up tomatoes. After you've had your fill of BLTs and gazpacho, and you've eaten your weight in corn chips and salsa, it's time to try some oven-roasted tomatoes. It's simple. Line a baking sheet with aluminum foil. Cut your tomatoes in halves or thirds, and sprinkle with a little sugar and salt. You can drizzle with a little olive oil, but you don't have to. Place in a 250F oven for anywhere from 2 to 6 hours. What emerges are concentrated tomato nuggets that are a shadow of themselves. The slow heat caramelizes the sugar and reduces the juices, leaving you with meaty, intensely flavored tomatoes with an almost buttery texture. They're perfect for tossing with pasta with a handful of fresh basil leaves and a sprinkling of Parmigiano-Reggiano cheese. They're also great with fresh mozzarella cheese in a Caprese salad.

Pasta with Oven-Roasted Tomatoes

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Ingredients
8 to 10 meaty ripe tomatoes
1/2 teaspoon kosher salt
1 teaspoon sugar
Olive oil (optional)
1 pound linguine, spaghetti or pasta of your choice
1/2 cup fresh basil leaves, torn
1/2 cup shredded Parmigiano-Reggiano cheese
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Instructions
1. Preheat oven to 250F. Cut tomatoes in halves or thirds. Place, cut sides up, on a pan lined with aluminum foil. Sprinkle with salt, sugar and drizzle with oil if using. Bake at least 2 hours and up to 6 hours.
2. Prepare pasta according to package directions. Toss with roasted tomatoes, basil and cheese. Serves 6.

Nutritional Information
Per serving: 360 calories, 5g fat, 14g prot., 68g carbs., 4g fiber, 310mg sodium.


 

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