It has been one heck of a week here; after all of the turmoil recently, I am fully ready to go back to the square dancing hurricanes of August.
But really, if we’re going to go back to August, I’d want to pick some of my fresh tomatoes and basil and make a beautifully light and easy – but oh so tasty pasta to celebrate the peak of the season…… OH WAIT – I can do that! No, not with a time machine (well maybe) but with this easy summer tomato compote, I’ve been lovingly keeping in my fridge.
Quite honestly, this recipe came out of desperation one summer afternoon, when we had picked more tomatoes than could ever be consumed. We tried to incorporate said tomatoes into each meal solidly for weeks over the summer – yet, even then, we could not eat them all. So on to the internet, I went to look for a fast, easy way to preserve their deliciousness for a rainy day. The basics called for roasting the tomatoes in the oven and storing them in oil – how much easier could it be.
Here are the details:
Place tomatoes on a baking sheet with a few cloves of garlic, salt, pepper, and olive oil – roast for 40-50 minutes at 350. Once cool, add to any jar of your liking but make sure the tomatoes are completely submerged in oil.
And once you’ve made that – you can make Garlicky Tomato Pasta (yum)
It is truly a delicious dish that will take you back to summer as soon as you take your first bite.