My sister had been raving about the newest Martha Stewart Everyday Food special issue, apparently full of great summer recipes and ideas, and when I saw it in the magazine aisle with what looked like Carole's famous fruity summery ice pops on the cover, I knew I was destined to get it. Spent the rest of the day flipping through the pages, getting inspiration for the coming week of dinners. The photo of a beautiful tray of vibrant, slow-roasted, caramelized tomatoes reminded me of exactly the smell I needed coming from my oven on that hot summer's afternoon in Toronto so I ran out and grabbed the freshest plum tomatoes I could find in my local supermarket, cut them in halves, sprinkled lightly with some sugar and threw them on baking trays at low heat for the next couple of hours. Result: deep, sweet intense flavour that worked well here for a really simple meal tossed with some pasta and fresh basil and parmigiano, but will also provide inspiration for other meals later in the week.
Pasta with Slow-Roasted Tomatoes and Basil
from Martha Stewart Everyday Food
1 pound pasta of your choice
10 plum tomatoes, roughly chopped
1/2 cup extra-virgin olive oil
1 tsp finely grated lemon zest, plus 2 tsp lemon juice
2 oz parmesan, grated (1/2 cup), plus more for serving
1/2 cup fresh basil leaves, roughly chopped
Preheat oven to 350 degrees. Halve the tomatoes and arrange them, cut side up, in a single layer on a rimmed baking sheet. Sprinkle with 1/2 tsp sugar. Bake until softened, between 1 and 2 hours. Let cool.
In a large pot of boiling salted water, cook pasta until al dente. Meanwhile, in a large bowl, combine tomatoes, oil, lemon zest and juice, and parmesan. Season with salt and pepper. Drain pasta and transfer to bowl. Add basil and toss to combine. To serve, sprinkle with more parmesan.
Rest of the week
July 15 Pizza night
July 16 Q's brother and family came for dinner.... Kobe burgers with gourmet toppings--caramelized onions, sauteed mushrooms, crispy bacon, roasted garlic, grated cheese, broccoli pesto orzo with lemon and avocado, tomato, feta and basil salad, turtle ice cream pie
July 17 Grilled pork and chicken with rotini and sundried tomato and mixed herbs
July 18 Pasta with slow-roasted tomatoes and basil and side salad