My parents have gardened for as long as I can remember. Even as we moved
all over the US, whether our yard was large or small, it was always
heavily cultivated for flowers, herbs, and vegetables. While my mother
subscribed to copious magazines, toted a dog-eared copy of
The Border in
Bloom seemingly at all times, and directed our aesthetic efforts, the
vegetables were more my father's passion. I think it's a family thing,
as I can always remember my
meme's tomatoes.
 |
| Taste memory |
Every summer her garden was bursting with life and that strange, green,
vegetal pungency of unripened tomatoes and their snaking vines. While
glorious explosions of roses were only a stone's throw away, this space
was sacred for the thick, juicy, beefsteaks. I know what a real tomato
should taste like and winter tomatoes just aren't it.
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| Actually really good for the season. Go go hydroponics! |
While we're thankfully not far from fresh tomatoes by the bushel at the
Grower's Market in Williamsport, it seems like the longer the winter
goes, the paler, mealier, and weaker the tomatoes get. So, in these last
few clinging days of winter, I wanted to give our tomatoes a punch.
 |
| Violence against fruit |
The solution was, as it is invariably in my kitchen: roasting. This
recipe is a prime example of the "low and slow" method, which is ideal
for gently removing excess water from vegetables, intensifying their
flavor. In this case, tomatoes become redder and richer, tasting almost
like sun-dried. Their long rest in the oven with a scattering of garlic
forms a harmonious blend of flavor, offset by the bright zing of some
fresh basil. Just add a few salty curls of hard
grana cheese and a
simple, delicious meal is complete in no time.
 |
| Effortless and infinitely edible |
Slow roasted tomatoes with pasta
This technique is amazing for tomatoes, but also works well with broccoli, asparagus, squash, and zucchini.
1 qt grape tomatoes, halved
4-6 cloves of garlic, minced
1/4 c extra virgin olive oil
1 tbs balsamic vinegar
Sea salt and freshly cracked pepper, to taste
8 oz pasta of choice
1/4 c fresh basil leaves, chiffonade (plus more for garnish)
1/4 c freshly grated Parmigiano Reggiano
Preheat the oven to 300ºF and line a sheet pan with aluminum foil.
Toss the tomatoes on the baking sheet with the olive oil, garlic, salt, and pepper. Roast for 3 hours.
 |
| Approximate doneness |
Prepare the pasta according to package directions. Once the pasta is cooked, strain and place in a large bowl.
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| Party time! |
Pour the roasted tomatoes onto the pasta, add the basil, and toss until evenly combined.
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| Cheers! |
Garnish with Parmigiano Reggiano and more fresh basil leaves. Serve 4.
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