But before we bid a final adieu to summer, here is a recipe that uses the best of summer’s produce. It can even be bottled up for enjoyment throughout the rest of the year.
I have a experimented with both maple syrup and honey. Both transform the cherry tomatoes into little nuggets of richness. The caramelised juices at the bottom of my baking tray made the most wonderful salad dressing. I blended the roasted tomatoes and spread it on a crunchy baguette topped with thin parmesan slices and a generous shower of herbs. One recipe and so many uses.
And then there was this pasta for dinner. I quickly roasted some breadcrumbs tossed with some garlic, thyme and parsley. Stirred this golden goodness with spaghetti and some of the leftover sauce. Finally, I crowned it with the roasted tomatoes. A beautiful mess of a meal.
Pasta with Honey Roasted Tomatoes and Herbed Breadcrumbs
16 cherry tomatoes, halved
3 cloves peeled garlic
2 tbs honey/ maple syrup
2 tbs olive oil
1 tsp thyme leaves
1 tbs red chili flakes
salt and pepper to taste.
400 gms spaghetti (or four servings)
1 tbs olive oil
1/2 cup breadcrumbs
1 tbs parsley
1 tsp thyme leaves
1 clove garlic
grated parmesan to serve
Preheat the oven to 150 degrees Centigrade. Line a tray with baking sheet and place tomatoes cut side up and garlic. Mix together honey, olive oil, thyme, chili, salt and pepper. Drizzle over the tomatoes and bake for 3-4 hours until tomatoes are half dried. Baste once in a while during this time. Blend half the tomatoes and any leftover juices on baking tray.
In the mean time, prepare pasta according to manufacturer’s directions and set aside. In a frying pan, heat olive oil. Add to it breadcrumbs, parsley, thyme and garlic. Keep stirring till golden.
Toss the cooked pasta with the blended roasted tomatoes and herbed bread crumbs. Serve with the remaining whole roasted tomatoes and grated parmesan.
Honey roasted tomato recipe adapted from Saveur.