- 4
Ingredients
- 2 large spaghetti squash - halved
- 4 cups cherry tomatoes - halved
- 3 tsps fine sea salt mixed with 1 tsp sugar
- 20 basil leaves
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 4 medium vine-ripened tomatoes
- 1 tsp fine sea salt
- ground black pepper
- 3 tbsp olive oil
- 1/2 cup shaved pecorino romano
Preparation
Step 1
1. preheat oven to 250 F
2. Pour a few cups of water in a pot and bring to a boil over high heat. Place squash in a steamer basket and place over boiling water. Steam, covered for about 15 minutes, until softened. Use a fork to removed pulp from the squash. Set aside
2. Place the cherry tomatoes cut side up on a sheet pan lined with parchment paper. Sprinkle with salt-sugar mixture, then add 10 basil leaves, tearing by hand. Scatter rosemary and thyme springs over the tomatoes and bake for about 40 minutes until dry but not shrivelled
3. Set a large pot of water over high heat and bring to boil. Add the vine-ripened tomatoes and cook for 1 minute - then remove and place in bowl of ice water. Once, cooled, peel with the aid of a paring knife. Cut them in 3/4 inch dice, seeding them as you work
4. Place the oven-driend tomatoes in a mixng bowl and add the squash, diced tomatoes and remiang basil leaves. Season with salt and peper and drizzle with the olive oil.
5. Plate onto 4 plates and top with shaved pecorino.