Tuesday, February 10, 2009
Winter tomatoes don't really satisfy in salads and sandwiches but cooking them brings out their best. Tomatoes are very handy for quick meals like the always great Fried Eggs and Tomatoes (the pre-China version on my blog looks hilarious to me now, but the recipe still works.) Another way to get flavour out of stiff winter tomatoes is to roast them.
Cut two tomatoes into wedges and place on baking sheet or foil. Drizzle with 1 tbs olive oil. Bake in medium (350F) oven, uncovered, for 15-20 minutes until softened and starting to blacken.
Boil 3/4 cup dry penne in a lot of salted water until tender, then toss with tomatoes, 1 tbs feta (dice if using very solid cheese), and 1 tbs bacon bits if desired. (I am using leftover ma la bacon; spicy works really well with these tomatoes!) Serves one.