“Learn from the mistakes of others. You can never live long enough to make them all yourself.”
– Groucho Marx –
While I don’t have the prettiest pictures of most things since every dish is not pretty unless of course you are a professional stylist or photographer, but the assignment this week is pretty pictures of foods from Heidi Swanson and tonight I have an interesting picture of roasted tomatoes and while Heidi gives you the basics, they make a fantastic transformation with just a few special touches…
A beautifully roasted bunch of assorted tomatoes for bruschetta delicious over grilled and garlic rubbed crusty bread a perfect side with a bowl of soup, salad or as an appetizer to go with a great bottle of wine, but tonight over pasta! So many recipes for tomato bruschetta, but I just grabbed what was available on the counter, fresh garlic, basil, pinches of thyme and a good EVOO. After washing and drying the tomatoes/quarter larger tomatoes drizzle with EVOO. season with a couple of pinches of sugar, salt and pepper, toss in 2 fat unpeeled cloves of garlic and roast at 375º for 15 minutes or until some of the edges get a little roasted looking. When the roasted tomatoes have cooled a bit you can cut the larger ones up a bit, remove garlic remove from skins, and mince. Now this is where you can get creative with fresh herbs, but primarily torn basil a few thyme leaves and maybe a few leaves off of a rosemary sprig, a pinch of red pepper flakes and another drizzle of oil. Toss everything together and taste for seasoning leave at room temperature.
Ready for hot pasta, warm a big bowl suitable for family style serving, scoop pasta directly from pot and let it drip for a few seconds, add pasta to bowl, ladle in some of the roasted tomato condiment, gently toss, sprinkle in some grated cheese, top with the rest of the tomatoes, grate cheese over, serve with more cheese and red pepper flakes…
Link to Heidi’s roasted tomatoes