Pasta with Tomato Confit

By Ruthiek

Waters finds that roasting tomatoes in oil with basil can bring life to even imperfect tomatoes. Of course, as with most Waters recipes, the better the original ingredient, the better the dish: We tried this dish from Chez
Panisse Vegetables (HarperCollins, $32.50)twice - once with tomatoes from a farmers' market and once with everyday tomatoes from the supermarket. The supermarket tomatoes were good, but the farmers'
market tomatoes were amazing.

The tomatoes can be served whole as a side dish with meat, poultry or fish. They can be used in sauces. And they can be served on top of pasta as described below. The recipe adjusts easily up or down - figure on 2
tomatoes and 3 to 4 ounces of pasta per person. You might also try throwing in a few cloves of garlic to roast with the tomatoes.

Ingredients

• 1 to 2 bunches basil leaves
• 8 tomatoes
• Salt and freshly ground choice
• black pepper
• Extra-virgin olive oil
• 1 pound pasta, shape of

Details

Servings 4

Preparation

Step 1

Make bed of basil leaves in bottom of ovenproof dish that will hold tomatoes snugly in one layer.

Peel and core tomatoes and place core-side down on basil. Lightly season with salt and pepper to taste. Pour in enough olive oil to come halfway up sides of tomatoes. Bake at 350 degrees until tomatoes are soft and lightly caramelized and have infused oil with their perfume, about 11!2 hours.

When tomatoes are nearly done, cook pasta in boiling, salted water just until tender, 8 to 10 minutes for most shapes. Drain pasta and place in serving bowl.

Remove tomatoes from oven, season with salt and pepper to taste, and serve spooned over cooked and drained fresh pasta.

Makes 4 servings, each about: 592 calories, 17 grams protein, 16 grams fat, 97 grams carbohydrates, 1.94 grams fiber, 98 milligrams sodium.