3 pounds plum tomatoes, cored and halved lengthwise
1/4 cup extra-virgin olive oil, divided
2 1/4 teaspoons kosher salt, divided
1/4 teaspoon black pepper
6 whole peeled garlic cloves
1/4 teaspoon crushed red pepper
12 ounces uncooked fettuccine
3/4 cup (3 ounces) shaved fresh Parmigiano-Reggiano cheese
3 tablespoons torn fresh basil
How to Make It
Preheat oven to 225°.
Place tomatoes on a jelly-roll pan; sprinkle with 2 tablespoons oil, 3/4 teaspoon salt, and black pepper. Bake for 4 hours.
Heat a large skillet over low heat. Add 2 tablespoons oil and garlic; cook 10 minutes, stirring occasionally. Remove garlic, and chop. Combine garlic, tomatoes, and red pepper in pan.
Cook pasta in boiling water with 1 1/2 teaspoons salt for 8 minutes or until almost al dente. Drain pasta, reserving 3/4 cup cooking liquid. Increase heat to medium-high under tomato mixture, and stir in reserved cooking liquid. Bring to a boil. Cook 3 minutes. Add pasta; cook for 1 minute, tossing to combine. Remove from heat; sprinkle with cheese and basil.
Making this tonight, but I'm wondering what they mean by "cored". I know how to core an apple, but do they mean just remove the round bit on the end? There sure won't be much tomato left if I core it like an apple...frustrating not knowing!
**UPDATE** - I ended up just coring out the stem end. The tomatoes turned out great, but it seemed like something was missing, maybe herbs. It was good but not spectacular. For WW, it was 10 pts.
I hate tomatoes but loved this dish. The slow roasting took the acid out of the tomato and replaced it with a rich,tang with a hint of sweetness. I used heirloom tomatos instead of plum.
I will make it again.
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