white beans. We managed a shepherd's pie the other night, and last night we wanted more pasta. In the process, we discovered a dish that helps bridge the sad non-fresh-tomato winter months.
Right now, Costco and other stores are selling Campari tomatoes, which are slightly smaller than Romas, with a sweet, almost-summery taste. Last night, finally feeling hungry—in fact, almost feeling ravenous—we decided to try roasting them.
We halved each tomato and set it cut side down on a baking sheet drizzled with a few tablespoons of olive oil. Then we sprinkled the tomatoes with salt, pepper, and thyme and roasted them in a 375-degree oven for 45 minutes. When the skins looked dark and caramelized, we pulled them out. The skins were easily plucked off and discarded.
The tomatoes had cooked down to a sweet paste and merged with the hot olive oil, resulting in a silky, satisfying and incredibly easy sauce for linguine. For the first time in weeks, we had seconds.
Perhaps most exciting was the realization that the winter months don't necessarily mean canned tomatoes.