Recipe Inspiration: Pappardelle with Slow Roasted Tomatoes

This week’s trip to the farmer’s market resulted in a purchase of beautiful gourmet tomatoes, that usually I would use in a fresh salad or for bruschetta, but this time I had a different agenda in mind for this bountiful basket of goodness: slow roasted tomatoes!  Sunday is the perfect day to make this recipe because it takes a good 3 hours to slowly roast the tomatoes to perfection.  Making a batch of these beauties on the weekend, when I have more time, allows me the luxury of enjoying them during the week in a quick gourmet style meal.
The best part of this recipe is that you can do it year round and especially with flavorless tomatoes, that we typically get stuck with during the winter months, because slow roasting them brings out their sweetness. Keep the batch in your fridge for up to one week, in an airtight container with a bit of olive oil {yum!}.  Their versatility is endless & you can use them for sandwiches, salads, pastas or cheese plates – divine!

{After 3 hours of Slow Roasting}

The intensity of the sweetness from the slow roasted tomatoes paired with the luxurious EVOO, the salty & buttery taste of the Parmiggiano Reggiano with a hint of freshness from the basil, is the perfect accompaniment to Pappardelle and in my opinion, the absolute perfect meal, especially when paired with a sumptuous glass of elegant Cabernet Sauvignon – there’s nothing more to say!
*Slow Roasted Tomatoes {Adapted From My Father’s Daughter}
{Ingredients}
Vine-ripened tomatoes ♥ Olive Oil ♥ Salt
{Directions}
Preheat oven to 275. Cut the tomatoes in half horizontally, rub with a tiny bit of olive oil & a pinch of salt & bake seed side up for 3-4 hours or until they look nearly sun-dried {the edges will be caramelized and the moisture will be almost evaporated.}
*Pappardelle with Slow Roasted Tomatoes {I didn’t measure anything & just tossed everything together to make a serving for 1. This is a very simple & rustic dish that you can tailor to your own taste!}
{Ingredients}
Slow Roasted Tomatoes ♥ Dried Pappardelle ♥ Fresh Basil ♥ Parmiggiano-Reggiano ♥ EVOO {optional} ♥ S&P {if desired}
{Directions}
Prepare the pasta as per the directions & drain. Put hot pasta into a bowl and stir in the slow roasted tomatoes, extra EVOO, if the tomatoes do not coat the noodles enough, parmiggiano reggiano {a lot}, torn pieces of fresh basil. Toss everything together & top with more Parmiggiano Reggiano and S&P, if desired!
Pour a nice glass of Cabernet Sauvignon & dinner is served!

Advertisements
This entry was posted in Culinary Tips & Recipes. Bookmark the permalink.

One Response to Recipe Inspiration: Pappardelle with Slow Roasted Tomatoes

  1. Martina Skrela says:

    Looking at that is making me hungry!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s