Got caught out with a summer cold today. Miserable thing. When colds come round it’s much preferable to be cosy but in the summer that’s hard to pull off. Ah well, the dogs are keeping me company while I watch Bleak House. Cheerful show, ahem. I’m behaving myself so we can go out tonight to see the movie “Chef”. It will be a quiet date night but that’s ok. 🙂
When I made the Crêpes with Roasted Vegetables I really liked the taste of the oven roasted tomatoes and planned on making a sauce once we had a few ripened tomatoes from the garden. This week I was able to get enough off the vines to do up a sauce. This is an easy sauce that is packed with loads of flavour.
Slice the tomatoes, drizzle with olive oil, season with sea salt and pepper. Slow roast in the oven at 300F/150C for about an hour.
If you are making homemade pasta, prepare it before making the sauce. In a skillet heat up olive oil. You want enough to create enough sauce to coat the pasta. Saute 2 cloves of garlic, chopped. The heat should be medium low so the garlic doesn’t burn but softens instead. Then add the tomatoes.
Add a 1/4 cup of white balsamic vinegar and a handful of chopped basil. Toss the cooked pasta and serve immediately. I also did up some parmesan toast to accompany this.
As I said to my husband “not to toot my own horn” but I loved this dish. It’s hard to beat fresh ingredients from the garden. Love this time of year!