Drizzle a shallow pan with olive oil. Cut ripe tomatoes in half and place them on the pan, cut side down. Sprinkle with salt.
Roast in 400 degree oven until the skins are slightly brown, about half an hour. Let the tomatoes cool and pull off the tomato skins. Either pour off the liquid, or lift the tomatoes out of it.
Saute far too much garlic in far too much extra virgin olive oil. Add tomatoes and allow to dissolve and bubble. Add fresh rosemary and cook for another few minutes. Add salt to taste. Add a bit more olive oil just at the end.
Pour over pasta and grate parmesan or pecorino romano (my favorite) over everything.
Resign yourself to eating WAY more than you should. Tomato season is short and winter will be long indeed.Posted by Michele Owens on September 24, 2010 at 6:36 am, in the category Eat This.