It’s only March and I’m already craving summer tomatoes. If you’re impatient like me, roast up a sheet pan of grape or cherry tomatoes and toss it with some pasta and fresh mozzarella. Close your eyes and pretend summer is here.
Treat the tomatoes with a generous glug of extra virgin olive oil, some salt and a hit of red pepper flakes. Roast in a hot oven for 15 minutes. Once the tomatoes start to burst and release their juices, remove from oven.
After cooking the spaghetti, I tossed it with a bit of tomato sauce. I love Rao’s. They don’t add any sugar or other sweeteners so it tastes like real tomatoes. It’s widely available in the U.S. In Canada, I buy it online. I also like to add about a tablespoon of balsamic vinegar for a hit of acidity.
Finish with some fresh mozzarella and basil. This will tide you over until real summer tomatoes arrive.
