Now, onto tonight's recipe. I wasn't planning on posting this while I was cooking - I just took a couple pictures with the plan of tweeting them. But my plan changed as soon as I took the first bite. Tonight's dinner was quick to prepare (thanks to some cooking earlier in the week) and full of great flavor. Even better - it was almost all local!
Last week I picked up some yellow cherry tomatoes from Ward's Berry Farm at the Boston University Farmers Market. On Sunday I roasted them with some olive oil and kosher salt. They made a great topping for pizza bagels and then I put them in the refrigerator and forgot about them until tonight.
After reading about hard neck garlic over at Local in Season today, I picked up two heads from Atlas Farm during my after work trip to the Copley Farmers Market. Not related to tonight's dinner I also picked up a leek and some local potatoes to turn into soup tomorrow.
And the BEST part of my visit to the market today - ground cherries are back! These look like baby tomatillos - but have a personality all of their own. A little tart, a little sweet, and so addictive. I can polish off an entire container in one sitting. Even peeling off the little husks doesn't slow me down. Next year I'll have to try growing these in my expanded garden. Until then, I will buy as many as I can before they go out of season.
Now, back to dinner. My basil plants really enjoyed these rainy days and I had a lot to use. This was the finishing touch for dinner. The sauce was spicy from the garlic, but sweet from the tomatoes. The basil was bright and summery. I'm sitting here licking my lips just thinking about it. I might have to go heat up the leftovers for dessert.
Whole Wheat Linguine with Roasted Yellow Tomato Sauce
About 20 yellow cherry tomatoes
Preheat oven to 400 degrees
Cover a baking sheet with foil
Spread the tomatoes in a single layer on the baking sheet
Drizzle enough olive oil on top to cover the tomatoes and use your hands to toss them in the oil
Sprinkle with kosher salt
Roast for about 15 minutes, until tomatoes split open
I chilled mine in the fridge all week
2-3 tablespoons extra virgin olive oil
1 clove, hard neck garlic
Pinch of kosher salt
1 Tablespoon-ish of fresh basil
When you're ready to make the sauce, heat olive oil in a small skillet over medium heat
When oil is hot, add garlic and cook for 2-3 minutes until fragrant
Add in tomatoes and salt and mix well
Simmer over medium heat for about 10 minutes (while the noodles cook)
When the sauce has thickened a little, remove from heat and put into a serving bowl
Add cooked pasta to the sauce and toss
Top with fresh basil and Parmesan cheese