Tomatoes 101

Penne with Roast Tomato Sauce

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

You haven’t lived until you’ve roasted a tomato! The simplicity of this method reveals a deep satisfying tomato flavour that will make this one of your favourite ways to dress pasta. You can also roast tomatoes then refrigerate them for a wonderful addition to any salad.

Ingredients:

Penne with Roast Tomato Sauce

• 12 x plum tomatoes, halved
• 8 slices of pancetta or 4 slices of bacon, optional
• 2 x onions, chopped
• 4 x garlic cloves, minced
• 1/4 cup of olive oil
• penne pasta or other type

Directions:

Penne with Roast Tomato Sauce

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Thinly slice the pancetta or bacon then toss with the tomatoes, onions, garlic and olive oil. Season with salt and pepper. Toss into a casserole dish and roast until the tomatoes shrivel and begin to brown a bit, about one hour. The pancetta or bacon will infuse the tomatoes with lots of flavour and the tomatoes will caramelize and become very tasty. You’ll know when it’s done because it will look awesome and smell wonderful!
3. When you cook the pasta be sure to use lots of well-seasoned water. Taste it. It should be pleasingly briny and remind you of a day at the beach. Remember: as the pasta cooks it will absorb the seasoned water and in turn be properly seasoned. A pinch or two of salt is not enough!
4. When the pasta is done don’t rinse it. The starches that would rinse away will help the tomatoes stick to the pasta.
5. Toss the hot pasta with the hot sauce.

Tomato Lemon Dressing

Ease of Preparation: Easy
Makes one and a half cups

This uniquely made dressing includes a whole pureed tomato so it’s guaranteed to add garden flavour to any salad! The thick puree holds the aromatic olive oil and bright lemon in a smooth embrace. Use a ripe tomato and it’ll taste like a summer day!

Tomato Lemon Dressing

A large ripe tomato
The juice and zest of a whole lemon
One-half cup of your best olive oil
A sprinkle or two of salt and pepper

Mix everything together until smooth dressing forms. You’ll need a blender to smoothly puree the tomato. It may take a few minutes. I prefer my immersion blender. It’s easier to clean up!

Strain through the finest strainer you have. This will smooth out the dressing by removing seeds and tiny bits of the tomato’s skin. Don’t worry if you don’t have a strainer, it’ll still taste great!



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