Life changing tomatoes

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There are certain recipes that have a life altering quality to them. You discover them on a whim and they become forever part of your culinary répertoire. Roasted cauliflower, shaved fennel salad, and now slow roasted tomatoes. I made these for the first time just yesterday and I have since made three batches. The first few I ate whole, the next half dozen slathered on top of crusty bread doused with salt and pepper, then in a quick pasta sauce. I often think vegetables are best raw, fresh from the farmers’ market, but something about slow roasting anything, particularly tomatoes, makes them incredible.

Slow Roasted Tomatoes
Adapted from Molly Wizenberg’s A Homemade Life
20 Roma tomatoes
Olive oil
Salt and pepper

Preheat the oven to 200 degrees. Halve the tomatoes and spread on a sheet pan. Toss with olive oil, salt and pepper. Roast in the oven for five to six hours, until carmelized, but still juicy. Serve as is or pureed into a pasta sauce.

Slow Roasted Tomato Sauce
Half a pan of roasted tomatoes
4 cloves of garlic
1 tablespoon olive oil
1 teaspoon red pepper flakes
Salt, to taste
1 lb pasta
Parmesan cheese, grated

In a food processor, grind the garlic cloves, olive oil and a teaspoon of salt into a coarse paste. Add the tomatoes and red pepper flakes and pulse until a sauce forms. Season with salt. Meanwhile, boil a pot of water and cook the pasta until al dente. Drain the pasta and place in a large bowl. Add spoonfuls of the sauce and toss to incorporate. Keep adding spoonfuls of sauce until the pasta is coated, but not doused with sauce. Add desired amount of grated cheese, tossing once more and serve.

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