RECIPES & ARCHIVES

Plum tomatoes (or field tomatoes, if that's all you have), can be slow-roasted at 250 degrees for 6 to 8 hours. They'll be melting tender and intensely flavored after cooking. Alternatively, cook them at high heat (400 degrees) for 45 minutes. After cooking, cool them and pull off the skins. Serves 4.

3 tablespoons olive oil
2 pounds (10 to 12) ripe plum tomatoes
6 cloves garlic, gently smashed and peeled (optional)
Salt and pepper, to taste

1. Set the oven at 400 degrees. Pour 2 tablespoons of the oil into a roasting pan.

2. Remove the stems from the tomatoes, halve them lengthwise, and place them cut sides down in the oil. Scatter the garlic around them. Drizzle the remaining 1 tablespoon of oil over the tomatoes and sprinkle with salt and pepper.

3. Roast the tomatoes for 45 minutes, turning several times, or until the tomatoes are very soft but not falling apart.

4. Peel off the skins and coarsely chop the tomatoes and garlic. Save the juices in the roasting pan. (If the tomatoes are for another use, let them cool, and refirgerate them, with the liquid in the pan, in a covered container up to 1 week.)

Salt, to taste
1 pound cavatappi pasta (spirals or squiggles)
4 ounces fresh goat cheese, crumbled
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese

1. In a large pan of salted water, cook the pasta for 6 minutes or until it is cooked, but still has some bite. Drain it into a colander.

2. Transfer the pasta to a serving bowl. Add the tomatoes and the cooking juices, the goat cheese, and basil. Toss gently. Divide the pasta among 4 bowls, sprinkle with Parmesan, and serve hot or warm.