What to do with the those great summer tomatoes?
T in Tel Aviv had the pleasure of spending a few days in Guilford, Vermont a few weeks ago (thank you B & R). In nearby Brattleboro we visited the local farmer’s market and found fresh peaches, the sweetest corn you can imagine and beautiful tomatoes of all sizes, colors and shapes.
This is the time of year to stock up on homemade tomato sauce. If you’re in Israel where the tomatoes aren’t so great this time of year the recipe below will give you an idea of what do with cherry tomatoes which aren’t so bad.
Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce - Bon Appétit March 2002
Yield: Makes 6 servings
2 1/2 pounds cherry tomatoes, halved
1/3 cup olive oil
5 garlic cloves, minced
1 tablespoon balsamic vinegar
1/4 teaspoon dried crushed red pepper
3 tablespoons chopped fresh oregano
1 pound farfalle (bow-tie) pasta
1/2 cup halved pitted Kalamata olives or other brine-cured black olives
1/4 cup drained capers
6 ounces feta cheese, crumbled (about 1 1/4 cups)
1/4 cup pine nuts, toasted
Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.