Day 5 of VeganMoFo
Oh these rainy days, how I am not loving you. This is a recipe to make when you are cuddled up at home, avoiding leaving your house because the sky is looking sinister and if you are anything like me, have an obscene amount of laundry to do but there are always things to cook to comfort you on day like these.
There is that time of year that I deem most special and I get more excited for than any other actual holiday. I am talking about tomato season. Those glorious few weeks at the end of August/early September that I mark my calendar and take out my granny cart to head down to the farmer’s market to load it up with juicy, sweet and fresh tomatoes.
Tomatoes are on my list of favourite foods along with chocolate, onions, roasted garlic, red wine and hot sauce. But when tomatoes are out of season, they really do suck. They aren’t juicy, sweet and (though I have never tried but I imagine) to taste a lot like Styrofoam. When they are in season I stuff myself full of all the tomatoes I can get my hands on, sometimes just sliced on a plate with a sprinkle of fleur de sel, cherry tomatoes served whole on a deep green salad or slow roasted to perfection and made into a pasta sauce. I was once asked, “Why waste good summertime tomatoes in a slow roast?”
Waste? Please. In season tomatoes shine on their own but slow roasted tomatoes do not have to wait until winter. Slow roasting the tomatoes brings out their natural sweetness so they are no longer tangy or acidic.
Mark came home to the heavenly smell of roasted tomatoes and while we waited for the pasta water came to a boil, we ate some tomatoes straight off the pan, too impatient to wait for the sauce. Sure they take a long time in the oven but they are well worth the effort. Then again, isn’t that true for most things?
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I love roasted tomato and garlicky sauce….it’s the best! My neighbor grew a lot of San Marzano tomatoes and he was away for awhile so we picked them up and used them in lots of sauces! So delicious!
San Marzano tomatoes are just the best. I’m so jealous of your tomato-generous neighbour. Unfortunately, I live on the top of a high rise in Toronto so no neighbour of mine has fresh garden tomatoes. Enjoy!
This looks so good! I just commented on your Instagram page, so nice to find more VeganMofo’ers on Instagram. But I have one question: for how many people is this recipe?
Pasta is always my quick meal for when I come home from work but this sounds like waiting is worth it! Definitely going to try this!
Pasta is a great quick meal but slow roasted tomatoes are just heavenly. This recipe is for those lazy at-home days filled with chores/homework/cleaning etc. only to be rewarded later with a great dinner. Thanks so much for your comment.
Oh geez I didn’t not realize it says yield:3. Thanks for letting me know! It is suppose to say 3 cups of sauce. I like a lot of sauce on my pasta so it coats a little more than a pound of pasta so I would say about 4 dinner size servings. Depends on how you like your pasta coated/how hungry you are
Hope that helps!
This looks amazing! I don’t think I’ve had roasted tomatoes; I shall have to give this a try.
Wow this looks so good! Thank you for posting! I’ve slow roasted tomatoes for soup before, but I never thought to try them for pasta sauce!!!
Oooo in a soup would be divine. Thanks for the tip!