If I’m being totally real here, I kinda wish this Juno Snowpocalypse had hit further South. I think there’s something romantic about being snowed in, ‘forced’ to bake and test recipes all day and have an excuse to day drink on a work day. Ideally, those drinks would be like some grown up version of hot chocolate plus booze. Or this insane Tahini Hot Chocolate, which looks incredible (Plus booze). I’d leave the blinds wide open to watch the storm and Adobe would be like, what the hell is this white cold powder nonsense you want me to pee in? It sounds great.
Pasta is among my ideal romantic snow meals. Conveniently, you don’t have to have 30 inches of snow come your way in order to roast semi-ugly cherry tomatoes in butter. Indulgent, yes, but it’s called hibernation for the winter, right? That makes me excuse the copious amounts of Maldon sea salt. And, really it’s the only way to eat fresh tomatoes in the winter. So basically you’re getting your vegetables! Plus butter… If it snowed I would have the time to really mull over this insane nonsense and eat pasta every day. Alas, it’s only 42° and clear skies so no mulling and no more butter.
Stay safe, Northeast friends! Remember: if you take fresh snow and pour whiskey all over it, it’s essentially a grown up snowball.
In the winter, typically no tomato is a good tomato. I am aware of how controversial this declaration might be. Yes, GMOs try to trick us into thinking the tomatoes on the shelves in January are delicious, but nothing is worse than a mealy beefsteak. If you are really jonesing for a tomato, pick up some cherry or grape varieties. These are typically grown hydroponically and don’t require the high maintenance conditions of summertime tomatoes. They’re not the best, but they will do until June.
In the winter, finding good produce can be difficult but roasting your vegetables is a great and easy way to amp up the flavors of your local finds and, plus, the heat from the oven keeps you toasty. See, everybody wins! Pretty much anything can be slow-roasted at 350° tossed in olive oil, salt and pepper. Tomatoes are just the beginning for your winter roasting ventures!
- 1 pound cherry or grape tomatoes
- 2 tablespoons butter, cut into slabs
- 2 tablespoons olive oil
- 5 garlic cloves
- Red pepper flakes
- Salt & Pepper
- Preheat the oven to 350°F
- Place the tomatoes and garlic in a shallow baking dish or a dutch oven. Toss with olive oil and top with butter.
- Sprinkle generous amounts of salt and pepper and enough red pepper flakes to your spice preference.
- Roast for 2 hours, or until tomatoes are blistered and soft and the garlic is tender.
- Pour mixture in a blender or use an immersion blender to smooth out the sauce.
- Toss with hot pasta and enjoy!