Organic San Marzano tomatoes are officially here at Ike & Eli's, which means summer is in full force in Texas! Now that we have a plethora of tomatoes in different varieties, it's time to get creative. Here's the simple dish I made for dinner last night:
This dish has very limited ingredients. As follows:
5 Roma tomatoes, cut in half lengthwise
2 tsp herbs de Provence
1/3 cup basil, chopped or chiffonade
1/4 cup olive oil, plus more for drizzling the tomatoes
3 garlic cloves, minced
1/2 lb capellini (angel hair) pasta
Salt and red pepper flakes to your liking
Preheat your oven to 375 while you put a pot of water on the stove to boil.
Place the halved tomatoes in a baking dish and drizzle with a little olive oil. Sprinkle the herbs de Provence and a pinch of salt on the tomatoes, then bake for 45 minutes. You want the tomatoes to look wilty and ready to give up all their flavor!
Once the tomatoes are done, remove them from the oven and set aside. Place the olive oil in a skillet over medium-low heat and allow it to shimmer lightly (never smoking hot). Add the garlic and stir to infuse with the oil. Keep an eye on it to make sure the garlic doesn't brown and become bitter.
At the same time, drop the pasta into the boiling water and cook for 2 minutes. Drain and set aside.
Put the tomatoes into the skillet with the garlic oil and use a potato masher to break them up. Add the basil, red pepper flakes, and the pasta and toss using tongs. Serve with a little olive oil or Parmesan on top!
And by all means, display the nutrition you've grown proudly! Take pictures of your dishes and tag @DallasFarmerGal on your favorite social media so I'll be able to see your handiwork.
Bless your kitchen,
Dallas Farmer Gal