It’s still hot. We've been sleeping under sheets. These balmy nights followed by cottony, humid mornings have turned my lingering green tomatoes into pretty, orange rubies. Sweet like candy. I have to pick them when Jane is at school, otherwise I am left with empty hands, stained faces, and one too many little sticky fingers. Late on Sunday afternoon we gathered enough for a meal. Doused with oil, and a fistful of Greek oregano, I roasted them just enough to pop. Pureed and dumped over pasta, it turned out to be the type of meal I will be dreaming of this February as I scurry about in wool socks wondering why we live in such an old, cold house.
Here is the (rough) recipe.
20-30 cherry tomatoes
one very small onion, thinly sliced
¼ of a red pepper, sliced
2 or 3 cloves of garlic, pressed
extra virgin olive oil
cracked pepper to taste
large fistful of torn, fresh oregano
basil, 5-7 large leaves
Slice tomatoes, onion, and red pepper. Mix together with pressed garlic and spread on a baking sheet or pizza pan. Drizzle tomato mixture generously with olive oil. Sprinkle with sea salt, cracked pepper, and torn oregano. Broil on low setting for approximately 10 minutes. Scrape and turn mixture, then broil for another 10 minutes until vegetables are bubbling, golden, and slightly charred.
Dump roasted veggies and juices into food processor. Add torn fresh basil. Pulse chop until thick and soupy. Toss over hot pasta.