Pasta with Butter Roasted Tomatoes

January 23, 2016 | By | Reply More

butter roasted tomatoes

What can be said for tomatoes in winter? Nothing good, really. When I think of winter tomatoes, I think of mealy, pink, flavorless wedges atop bland iceberg lettuce salads at crappy restaurants. They’re the hallmark of bad salads served everywhere.

Almost all of the sugars in a fresh tomato are produced within the last couple of days of ripening on the vine. That’s why summer tomatoes, freshly picked, taste amazing – juicy, sweet, and full of tomato flavor. When we eat tomatoes in winter, they are usually coming from far away. Where I live, fresh tomatoes are shipped in mostly from Florida. To make the long journey without getting damaged, they are picked while still green and rock-hard. They ripen on the way to your grocer, not on the vine. So, they don’t have the chance to develop that sweet goodness that gives a tomato its flavor.

Because they’re just not worth it, I do not eat tomatoes in the winter. Unless they are canned and roasted, that is. Canned tomatoes are picked in season, at their peak, and their flavor is preserved. Then, when you roast them, the sugars are concentrated for a super-rich, sweet tomato taste.

Look for San Marzano tomatoes.

This pasta recipe from Bon Appetit maximizes the flavor of roasted, canned tomatoes with the addition of anchovies, garlic, and butter. This butter roasted tomatoes recipe is so easy – just perfect for a busy winter weeknight because all the sauce ingredients are roasted to sweet, garlicky, salty, jammy goodness in the butter roasted tomatoessame pan. I keep the pantry ingredients on hand because this recipe has become a go-to dinner when times are hectic.

Ingredients (Serves 4, but leftovers are great too)

1 28-ounce can whole peeled tomatoes, use your hands to coarsely crush them

8 garlic cloves, peeled and crushed

2 oil-packed anchovy filets

1/2 stick unsalted butter, cut into small pieces

1/2 tsp. crushed red pepper flakes, or less to suit your preference

Sea salt and freshly ground pepper

12 ounces long pasta

Freshly grated Parmesan cheese, for serving

butter roasted tomatoesStep one:

1 28-ounce can whole peeled tomatoes

8 garlic cloves, peeled and crushed

2 oil-packed anchovy filets

1/2 stick unsalted butter, cut into small pieces

1/2 tsp. crushed red pepper flakes, or less to suit your preference

Sea salt and freshly ground pepper

Preheat oven to 425°. In a 13X9 baking dish, combine tomatoes, anchovies, garlic, butter, and red pepper flakes. Season lightly with salt and pepper. Roast for about 45 minutes, tossing and mixing halfway through, until mixture is thickened and kind of jammy. Use a potato masher to break up chunks of garlic and tomatoes.

Step two:

12 ounces long pasta

butter roasted tomatoesFreshly grated Parmesan cheese, for serving

While the tomatoes are roasting, make the pasta. Bring a large pot of generously salted water to a rolling boil. Cook pasta until just al dente and reserve 1/2 cup of pasta cooking water before draining pasta.

Return pasta to pot and add sauce and pasta cooking water. While stirring to combine, cook for about 3 minutes over medium heat until pasta is al dente and coated with sauce. Serve at once with freshly grated Parmesan cheese and additional red pepper flakes if desired.

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Category: Favorites, Food, General, Main Dishes, Recipes, Winter

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