I love my boy, but he’s eating us out of house and home. I’d forgotten what it was like to have actual leftovers until he went to New York City with his high school choir to sing at Carnegie Hall. It was really hard to let him go (I pride myself on not being a clingy mom, but as he heads into his last year of high school I’m getting more and more clingy – stop that!).
So while he was gone, I made normal portions of food and there were actually leftovers! The best was pasta with slow-roasted tomatoes – the first of the season from the Farmer’s Market in Franklin.
Slow roasted tomatoes sound gourmet, but they’re easy, easy. Just core the tomatoes and cut them in half. Lay them in a rimmed cookie sheet covered in foil. Drizzle a good amount of olive oil over the tomatoes and a spare amount of balsamic vinegar (they make the sauce), throw in some peeled whole garlic and sprinkle with salt, pepper and a little sugar. Pop them in the oven set at 275 degrees and just let them roast until they’ve shriveled up and are starting to get brown around the edges.
I just toss the tomatoes, olive oil and all, with fettuccine and add some freshly grated Parmesan cheese. Delicious.