It’s only March and I’m already craving summer tomatoes. If you’re impatient like me, roast up a sheet pan of grape or cherry tomatoes and toss it with some pasta and fresh mozzarella. Close your eyes and pretend summer is here.
Treat the tomatoes with a generous glug of extra virgin olive oil, some salt and a hit of red pepper flakes. Roast in a hot oven for 15 minutes. Once the tomatoes start to burst and release their juices, remove from oven.
After cooking the spaghetti, I tossed it with a bit of tomato sauce. I love Rao’s. They don’t add any sugar or other sweeteners so it tastes like real tomatoes. It’s widely available in the U.S. In Canada, I buy it online. I also like to add about a tablespoon of balsamic vinegar for a hit of acidity.
Finish with some fresh mozzarella and basil. This will tide you over until real summer tomatoes arrive.
oh my god. these photos!!!
Thanks Mimi. I have been taking some online courses and working hard to improve my photography skills. It’s a work in process but I’m having fun.
The pasta, the cheese, the brilliant red tomatoes, it’s my perfect meal! Photos are so beautiful.
Thanks so much Linda. Hope you are staying safe and healthy!