Late summer is prime tomato season and it’s the best time to take advantage of the bounty in a variety of dishes. From simple salads to elaborate sauce preparations, the humble tomato has myriad uses in any cook’s kitchen.
Finding Cherry Tomatoes
As their name implies, cherry tomatoes are small tomatoes that are usually slightly larger than a cherry. They are relatively easy to grow in a garden or containers, making them a great local alternative to field tomatoes. Cherry tomatoes are readily available at most farmer’s markets by early August and greenhouse varieties are sold year round in many supermarkets. They are a good option when regular tomatoes are of poor quality because the tiny tomatoes are sweet and flavourful.
Heirloom Varieties
Heirloom fruits and vegetables are currently very popular with food lovers, cooks and gardeners and are grown with seeds that have been passed down through generations. Look for heirloom tomatoes in a variety of colours to add visual interest to a dish. Heirloom tomatoes are typically labeled as such at the market so they’re easily identifiable.
Fresh Ingredients are Best
Fresh oregano and garlic are essential in this recipe to enhance the sweet, fresh taste of the roasted tomatoes. Avoid using dried oregano and garlic powder if possible. Should fresh oregano be unavailable, substitute fresh marjoram, basil or thyme. A good quality parmesan cheese is the key to finishing the recipe. Look for authentic parmigiano-reggiano or grana padano at the supermarket or cheese shop – it bears no resemblance to the dried, pre-grated ‘parmesan’ cheese products that come in containers.
Dress Lightly
Italians typically enjoy their pasta lightly sauced so that the noodles themselves are the focus of the meal. This is such a dish. Instead of a thick, soupy sauce, the roasted tomato sauce will lightly coat the spaghetti. It is sweet and flavourful and a refreshing alternative to sauce-heavy dishes.
Roasted Cherry Tomato Spaghetti
Makes approximately 6 main dish servings
To roast tomatoes:
- 4 cups cherry or grape tomatoes (about 40 tomatoes)
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 Tablespoon olive oil
- Parchment paper
To finish sauce:
- 1 Tablespoon olive oil + more to finish, if desired
- 2 cloves chopped fresh garlic
- 1 teaspoon red pepper flakes
- 1 Tablespoon chopped fresh oregano
- Salt and pepper, to taste
- Freshly grated parmesan cheese, to garnish
- 1 lb. / 500 g dried spaghetti
- Heat oven to 450 degrees Fahrenheit.
- In a large bowl, add cherry tomatoes, olive oil, salt and sugar and toss to coat all of the tomatoes. Line a rimmed baking sheet with a piece of parchment paper cut to fit.
- Pour tomatoes onto the baking sheet and roast for 20 to 25 minutes or until they collapse and their skin begins to char.
- Remove tomatoes from the oven and let cool slightly. Carefully lift the parchment paper and pour the tomatoes and all their roasting juices into a large bowl. Set aside. (Tomatoes can be roasted in advance and refrigerated until ready to use).
- In a large skillet or enameled cast iron pot, heat olive oil on medium heat. Add garlic and red pepper flakes and sauté for about 1 minute. Add the roasted tomatoes with their juices and oregano. Use a spoon to break up the cherry tomatoes and cook until heated through.
- Cook pasta according to package instructions (for al dente results, it’s usually cooked for 9 to 11 minutes). Reserve 2 Tablespoons of the pasta cooking water and drain spaghetti.
- Add pasta and 1 Tablespoon of the pasta waster to the tomato sauce. Stir to thoroughly coat the spaghetti. If it seems a bit dry, add the remaining tablespoon of pasta water and drizzle with a bit more olive oil.
- Season with salt and pepper to taste and garnish with a grating of fresh parmesan to serve.
 |
