Wednesday, March 4, 2015

Fast Pasta with Slow-roasted Tomatoes

Fast Pasta with Slow-roasted Tomatoes

Pasta sauce sourced locally from ingredients put up in summertime to be enjoyed during wintertime: slow-roasted tomatoes seasoned with hot turkey sausage served over ricotta-feta tossed fettuccine.

http://www.farmfreshfeasts.com/2015/03/fast-pasta-with-slow-roasted-tomatoes.html

Permission and Encouragement in today's post.


Did you put up a bit of summer's bounty in your freezer or pantry last year? Perhaps you dabbled a bit in freezing some strawberry jam, pesto, or tomatoes? If so--have you started to use what you put up? If yes--I should have made a flow chart--good for you. If no--what are you waiting for? Now is the time! It's cold enough to crave hearty homey hot dishes but the lengthening days tease you with the promise of seasons to come.

http://www.farmfreshfeasts.com/2015/03/fast-pasta-with-slow-roasted-tomatoes.html

If you didn't put up any of the bounty from your garden, your neighbor's garden, your Community Supported Agriculture (CSA) farm share or farmer's market--no worries! Let this recipe plant itself like a parasite in the back of your brain so that, when the days become shorter and the tomato plants are laden with ripe tomatoes, you'll think about trying your hand at putting some up. Then, through the magic of Pinterest (link to my Pinterest page where my first board, Farm Fresh Feasts, is all the posts I've ever posted on the blog) you can find this recipe next winter and enjoy your own homegrown tomatoes. In the meantime, a can of good crushed tomatoes will do.

About a year ago I shared a recipe for Creamy Tomato Soup with Home-canned Tomatoes. It was one of my most popular recipes of 2014. In that posted I planted the seed about canning your own tomatoes. It worked in at least 2 folks that I know of, and I couldn't be more delighted. Your turn?

http://www.farmfreshfeasts.com/2015/03/fast-pasta-with-slow-roasted-tomatoes.html

Today I'm going to share a recipe for pasta with a slow-roasted tomato sauce, and I'll nag you to roast some tomatoes in the Fall. Oh, I mean plant the seed [forget the parasite analogy now] that you should consider slow-roasted as a method of preservation. Slow-roasted tomatoes require an oven, a rimmed baking sheet, and a freezer. I am fortunate to have all 3, and according to the results of the Hunger Study 2014, most folks in my area have access to the same kitchen appliances. No excuses!

http://www.farmfreshfeasts.com/2015/03/fast-pasta-with-slow-roasted-tomatoes.html

Consider slow-roasting some tomatoes this year. Head to Alanna's excellent tutorial for step-by-step info and photos. For other ideas on how to use slow-roasted or fresh or canned tomatoes, please see my Tomato Recipes Collection, part of my Visual Recipe Index by Ingredient. I pin interesting tomato recipes to my Tomatoes Pinterest Board.


The only hassle I have with slow-roasted tomatoes is remembering to thaw them, but if you can set a bag/jar on a plate in the fridge the night before--you're in business. Because you've done the work in putting up a flavorful ingredient when it was at peak season, you can quickly get a hearty meal on the table.

http://www.farmfreshfeasts.com/2015/03/fast-pasta-with-slow-roasted-tomatoes.html
missing--salt, pepper, Italian seasoning, garlic powder, dried minced onion

Fast Pasta with Slow-roasted Tomatoes

3 links (about 10 ounces) hot turkey Italian sausage, chopped
1 quart slow roasted tomatoes (link to Alanna's method)
½ teaspoon garlic powder (or 2 cloves fresh)
2 teaspoon dried minced onion (or 2 Tablespoons fresh)
1 teaspoon Italian seasoning herb blend (I used pasta sprinkle)
a couple of grinds of pepper for the sauce plus a couple for the cheese
a couple of pinches of salt
1 piece Parmesan rind
1 pound dried fettuccine, cooked according to package directions
¼ cup crumbled feta cheese
¾ cup ricotta cheese

Get the pasta water going unless you've got one of those instant hot water gizmos. [If so, can I come cook in your kitchen?] In a large (3 quart) saucepan over medium heat, sauté the sausage chunks until browned, about 5 minutes, breaking them up with a wooden spoon into smaller bites if you desire. Add the tomatoes, spices, and Parm rind then reduce heat to medium low and simmer for 20 minutes. [Meanwhile, cook the pasta.] In a small bowl combine feta and ricotta cheese with a couple grinds of pepper. Toss the cooked and drained noodles with the cheese mixture until evenly distributed--I did this in the cooking pot.  Serve the cheesed up noodles topped with the sauce, and whoever is your favorite gets the Parm rind. My spouse usually gets mine. ;)

http://www.farmfreshfeasts.com/2015/03/fast-pasta-with-slow-roasted-tomatoes.html

This post is shared on What's Cookin' Wednesday.

18 comments:

  1. I canned tomatoes last year but didn't roast any (more pantry space than freezer space available). I'll have to remember this for next fall!

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    Replies
    1. Beth,
      It's always one or the other, isn't it? I had the opposite issue last year--the tomatoes came in bunches that were enough for a rimmed baking sheet, but not enough to fire up the canner all that often. I also had a few jars left over from the previous year, so coupled with cooler temps that made me *want* to turn on the oven to roast I went in this direction. I did put up many jars of tomato sauce, just not many of crushed tomatoes.
      I wonder what this season will bring?

      Delete
  2. This looks so amazing!! I am a big tomato lover, and my mom grew a TON in her garden last year. My goal is to get a really nice vegetable garden going (if our winter ever ends...)

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    Replies
    1. Kacey,
      Start saving your eggshells now! I put mine in a bag in the freezer. Adding eggshells to the soil where you plant your tomatoes will help boost the calcium content and decrease blossom end rot. I usually crush mine up, but my friend Heather uses her food processor to make a fine powder. I'll try that one this year.
      Thanks for stopping by!

      Delete
  3. I make slow-roasted tomatoes every summer, but slow roasting is a great way to bump up the flavor of tepid winter tomatoes, too.

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    Replies
    1. Lydia,
      I never knew that! I've been doing a pretty good job of putting up enough tomatoes to see me into July so I haven't needed to try any from the store, but you never know how the season will go. I'll keep this tip in mind.
      Thanks!

      Delete
  4. my own garden tomatoes did not have a good year last year, which was disappointing as my tomatoes are usually the most bountiful and oh so tasty. I missed them last year, and relied on the farmers market (thank goodness for that). I do have a couple jars of tomatoes left, I have been using them - this sauce sounds so good. here's hoping for a better tomato year, and I'll have to remember to roast some!

    ReplyDelete
    Replies
    1. Kristina,
      Once my plants got past the 'eaten to the ground by squirrels' stage, those that remained did well. I'm not sure if it was the weather, the constant soil amendments, rotating beds, or what. I just know that I'll be hovering over the young plants this year since I blithely plopped them in the garden and let the varmints at them last year. Never again.
      Thanks!

      Delete
  5. I love roasted tomatoes but I've never tried canning them. I might consider vacuum packing this year though. Your pasta looks delicious!

    ReplyDelete
    Replies
    1. Michelle,
      I, too, will be trying vacuum packing this year! My brother and sister-in-law gave me a seal a meal for Christmas! I'm looking forward to freezing chopped peppers, onions, leeks and carrots in packs, and corn, and tomatoes, and roasted Hatch chiles . . . the list is endless.
      Thanks!

      Delete
  6. I have a couple of jars left of home canned tomatoes. I covet them and haven't used them because I don't want to run out. Silly, I know. I better start using them before there's a new season. Great recipe- who doesn't love cheesy noodles? Cheers, Dana from Foodie Goes Healthy

    ReplyDelete
    Replies
    1. Dana,
      I am coveting my peach jam from the previous year! We had such a late hard freeze that none of the local peach trees produced anything other than leaves last year, so I'm hoarding the last 2 jars of jam.
      Thanks!

      Delete
  7. What's better than a simple roasted tomato pasta dish. Yours looks just perfect! Give a large sprinkle of some park and I am DONE!!!

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    Replies
    1. Nicole,
      I am loving all sorts of cheese on my pasta, but I think ricotta, feta and parm is about the most I've done at one time. I love cheese!
      Thanks!

      Delete
  8. I found this post rather hilariously wonderful. I do freeze tomatoes every summer, so no nagging needed here! :) My kids would love this.

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    Replies
    1. Laura,
      I'm glad I didn't need to nag you, but just know that I am prepared to nag when necessary.
      Always standing by, I am.
      Thanks!

      Delete
  9. Oh the irony. My post tomorrow is for Tomato Basil Soup and talks about my reluctance to start using my canned tomatoes or dig deep into my freezer supplies. I'm getting better though, mainly because the Hubby is strongly encouraging me to work through it all before the next season. And by strongly encourage, I mean nagging. :)

    ReplyDelete
    Replies
    1. Meghan,
      You mean this recipe: http://cleaneatsfastfeets.com/2015/03/06/recipe-tomato-basil-soup/ ?
      It looks marvelous!

      Delete