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Seems like this recipe has been making the blog rounds and every time I catch a whiff of it my stomach rumbles. i think it's time to run out and grab the last of the tomatoes and get to work!

Yum...pasta sounds like a good use for this...

I just learned to roast tomatoes this summer. I agree, they are wonderful and your pasta looks heavenly! Every morning after I pulled them from roasting overnight, I would eat some for breakfast. If you like quiche, I've found they are a delightful addition. A recipe follows.
www.thyhandhathprovided.blogspot.com/2008/08/pictures-of-food_22.htm

Sorry, my link didn't fit:-(. I'll try again. thyhandhathprovided.blogspot.com
/2008/08/pictures-of-food_22.htm

Gorgeous! that seems like a great sauce for pasta...

I never thought of taking the seeds out of the tomatoes before cooking - I love homemade sauce but the thought of those damn tomato seeds gives me the heebie jeebies!

So, I just cook the tomatoes down and use my trusty stick blender.

I'll have to give your version a try though! Thanks for the idea.

This looks absolutely delicious. I am glad to see this, I am craving pasta.

Lovely post. Wishing you a happy fall.

I may still make these—this weekend?

I also have a tomato obsession.I will not even eat tomatoes all winter because they are so subpar. One of my favorite childhood memories was sneaking a big bucket down to the garden( my salt shaker in my pocket), flipping the bucket upsidedown in between the rows of tomato plants and eating till my mom would catch me. There will be a special spot in heaven with beautiful tomato plants! Can't wait to try the recipe.

Why haven't I done this yet? You are brilliant, lady. xo

I once had a roommate that collected tomatoes over a few weeks. All at once she made all of the tomatoes into a salad. Imagine opening the fridge to container upon container of chopped tomato salad. It was shocking! How I wish she knew about this recipe way back then!

Sorry for the double posting, but do you think this would work with tomatoes other than plum? I have a bunch of large vine tomatoes from the greenmarket. wondering what to do with them and I wanted to try this...

I made this last night, although I added a bit of fresh thyme at the end with the garlic and parsley. Fantastic!

Hi Luisa - I have made this twice in the last month from the recipe in Molly's BA column. AMAZING. I have had really good luck with the golf ball sized tomatoes on the vine as well. Mmmmmm.

A Mouse Bouche: plum/roma tomatoes are better for this kind of treatment because they have very little water and are meant to be cooked, not eaten raw, while vine tomatoes are meant to be eaten raw and therefore have a lot of water (juice). That having been said, if you're okay with roasting them for a little longer, you should be okay.

I made this tonight, with a few tweaks, and enjoyed it. Simple, good food.

I braved the canned tomatoes (San Marzano tho), and subbed fresh oregano for the dried, plus a little Italian seasoning and black pepper and some red pepper flakes. Also quartered a single clove of garlic and roasted that, too. 1 clove of fresh garlic went into the pasta at the end.

In the future, I think this would be excellent with crumbled feta and Kalamata olives, and even chopped zucchini. Do try!

Making this right now! Smells delicious. I feel like I'm going to have a hard time throwing the oil out when the tomatoes are done...

Lisa - don't throw out the oil! Use it to dress the pasta... or to dress a salad or use as a dip for bread or, mmm...hungry now...

I LOVE this--pretty much tomato confit, no? I usually like to throw basil and garlic in with the tomatoes (working from the bouchon recipe) this time I used dried oregano like yours. Yum. Thanks for sharing!


I look forward to reading more on the topic in the future. Keep up the good work! This blog is going to be great resource. Love reading it.

I want to try w/ pancetta - mmmm

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