This One’s For You, Tomato Lovers…
I used to gag just thinking about tomatoes.
Even though my grandpa’s garden grew the sweet, red treasures each summer, I would steer clear while he ate them, thickly sliced with salt and pepper, throughout the warm months.
But you know what I hated more than tomatoes? Being stuck as a person.
In my early twenties, I challenged myself in particular ways to grow. I didn’t want to be too stuck in who I was, lest I not become who I could be.
So I ate tomatoes.
At first, I had to eat them drenched in balsamic vinegar and always with a bite of crusty bread to disguise the squishy, odd texture. Over time, I explored new recipes and varieties that I found more pleasing to my palate. I learned I loved tomatoes after their seeds were squished out, finely chopped, and mixed with “un po” garlic. I explored fresh tomatoes alongside roasted corn, minced summer cucumber, and on top of crispy bread with creamy burrata. I sliced them, diced them, stewed them, and devoured them.
And now?
Tomatoes are one of the great loves of my life… a love I grew into after years of trying.
And below I’m sharing a recipe for one of my favorite, tomatoiest suppers ever.
For me, growth as a human can’t and won’t stop.
Next up? Attempting to read Lord of the Rings…
Spaghetti with Sun-Dried Tomato Pesto and Tomato Confit
For the pesto:
1/2 cup olive oil
6 sundried tomatoes
1/4 cup almonds
1 clove garlic
1/2 cup fresh basil leaves
For the tomato confit:
36 cherry tomatoes, halved
1/2 cup olive oil
2 garlic cloves, minced
Large pinch of sea salt
Large pinch of black pepper
1 pound spaghetti, or pasta of choice
Roasted almonds, chopped finely, for serving
Finely grated Parmesan, for serving
Instructions:
Combine all of the pesto ingredients in a food processor or high-powered blender. Blend until well combined (it can be as homogenous or as roughly chopped as you'd like). Set aside.
Combine the tomato confit ingredients in a small baking dish. Bake in a preheated 400-degree oven for 30 minutes.
Heat up a large pot of water to a boil. Add in 2 very large pinches of salt.
In a large frying pan, add in the tomato confit and half of the pesto. Heat it up over medium heat until the mixture begins to sizzle. Add in a few tablespoons of olive oil.
While the sauce is warming up, add the pasta to the boiling water and cook until al dente. Strain the pasta, reserving some of the cooking liquid.
When the pasta is cooked, add it to the frying pan with the tomato sauce. Gently toss the mixture together, coating the noodles with the sauce. Add a cup of the pasta water into the sauce and allow the mixture to gently cook for just a minute more. Add in the rest of the pesto and toss to coat.
Serve the pasta, topped with a large pinch of toasted almonds and Parmesan cheese.
