This is a really simple recipe for using up squishy tomatoes. You know the kind of tomatoes I mean. Past their best, they are too soft and squishy to pop into a salad, but you aren’t ready to throw them out. And you know that if you leave them in the fridge, they’re going to get even softer and squishier, until you have to throw them out anyway.
What do I do? Well, I roast them with some garlic, olive oil and herbs from the garden for a quick and delicious pasta sauce.
You will need:
- A few tomatoes
- A few garlic cloves, unpeeled
- Olive oil
- Salt and pepper
- A few sprigs of thyme, rosemary or whatever else you have growing out back
- Hot paprika (optional)
- Hard cheese, such as Parmesan or Grana Padano, to serve
Halve the tomatoes and lay them out on an oven tray:
Season them, chuck on the garlic cloves and add the sprigs of herbs to the tray – you may want to poke these under the tomatoes so that they don’t char. Drizzle with olive oil and sprinkle with the hot paprika, if you have it.
Roast in a preheated oven at 190 – 200 degrees centigrade / gas mark 5 or 6. Meanwhile, cook the pasta.
The tomatoes and pasta should be ready at about the same time. Mix together…
…And serve. That’s it! It smells lovely while it cooks, and tastes good too. You don’t have to serve it with cheese: I’m on a dairy-free diet at the moment, due to feeding a baby with a suspected dairy intolerance, so I tear up basil leaves from the plant on the window sill and add those to the dish instead.
The tomatoes in the picture are cherry tomatoes. I found half a forgotten carton at the back of the fridge, before they turned bad. But any tomatoes will do, even the bigger ones. You may wish to quarter the bigger tomatoes though. The herbs in the photos are thyme and oregano.
I like this recipe because it is easy-peasy, cheap and has saved many a saggy tom from the composter. But I am equally certain that you lot have some excellent ideas for using up squishy tomatoes – if you do, let’s hear them!