I have a confession to make. I have not done a lot of cooking this summer. During the week it is just me and the kids. And well, let’s be honest, they don’t really care what I make for dinner. They are pretty happy with a bowl of cereal or a sandwich. We are sort of living like bachelors right now. We spend a lot of time playing at the beach, and not a lot of time in the kitchen. There are worse problems to have for sure.
Over the weekend, we had a family party for 30+ people. It was so much fun, and I loved having everyone in the same place, it happens so rarely. For this occasion, I did cook. A lot. I realized that I really do love cooking, and that I miss it. Today, I opened the fridge and I saw a basket of heirloom cherry tomatoes and they looked like they needed to be my lunch. So I turned them into one of the most delicious sauces that I have ever eaten. It was an accident really, I sort of made it up as I went along, the end result was more amazing than I could have imagined. The tomatoes and garlic cloves turned soft and sweet. The fresh basil gives it freshness at the end, and the Parmesan just a touch of salt to balance the sweetness of the tomatoes. A very happy accident indeed.
I know that I will get questions about quantity, I will tell you that this is more method than anything. You can do this with however many tomatoes you have around. Like more garlic? Add as much as you like. It is so simple that no matter what you do, you cannot go wrong.
This step is not necessary, but I like more of a sauce, so I put it through my food mill. I poured all of the juice and brown bits into the food mill. You could use a blender, or skip this all together.
- heirloom cherry tomatoes – about 2 cups
- 6 garlic cloves
- olive oil
- sea salt
- fresh basil
- whole wheat pasta
- Parmesan cheese
- Slice your tomatoes in half. Line a baking sheet with tin foil. Spread tomatoes and garlic in a single layer. Drizzle olive oil over. Don’t be shy with it. Sprinkle generously with sea salt and fresh pepper.
- Roast in a 400 degree oven for about 30 minutes. Start to boil the water for your pasta about 15 minutes after you put the tomatoes into the oven.
- This step is not necessary, but I like more of a sauce, so I put it through my food mill. I poured all of the juice and brown bits into the food mill. You could use a blender, or skip this all together.
- Toss with whole grain pasta. Toss in some torn basil leaves. Add some Parmesan shavings.