By Terri Windover, Connect Columnist
I’m not going to lie to you. I never got out of my jammies today – like ALL day.
Don’t you be getting up on your high horse named: ‘Judge’ because I have an excuse! It snowed all day.
What, not good enough? Let’s see, what about this: all my house work was done? It’s not like I need to make more clothes dirty, while washing clothes, now is it? Personally, I think doing chores in my jammies is a brilliant strategy.
Still not enough? What about: I needed to slow-roast tomatoes today, and that required absolute pajama comfort? I mean, it is tomatoes, and I don’t have a lot of red or orange shirts so my chances of tomato stainage is high. The struggle is real.
No? What about: Shomi is shutting down and I NEED to finish binge watching Outrageous Fortune?
I got it! I had a top secret project that kept me strapped to my laptop and a pot of coffee? But it’s ‘Top Secret’, so I can’t actually tell you the details because then I’d have to kill you and all that jazz.
Alright, I give up. But take my advice, take a day to never get out of your robe. No apologies, no excuse, but please for our sakes, brush your teeth. Or don’t, but at least talk from behind your hand from three-feet away.
Seriously though, back to the recipe. This might sound complicated, but it’s not. Slow roasting your tomatoes will add layers of flavour and make your taste buds very happy with minimal actual work. This dish tastes even better the next day and cooked tomatoes are actually even healthier in some ways than raw ones as it increases our absorption of lycopene, an antioxidant that helps protect our cells from damage and are very heart healthy.
For more FREE recipes and nutrition info along with my sometimes rude, but usually true rants and raves; visit www.therantingcook.com
Slow Roasted Tomato Fettuccini
Ingredients: (4 servings)
• 3 lbs. plum tomatoes, cored and halved lengthwise
• 1/4 extra-virgin olive oil, divided
• 6 whole peeled garlic cloves
• ¼ to 1/2 tsp crushed red pepper, depends on your love of heat
• 12 oz. uncooked whole wheat fettuccini or other broad noodle
• fresh parmesan shavings for garnish
• fresh chopped basil for garnish
• coarse salt and freshly ground pepper
1. Preheat the oven the 225. Place the tomatoes, cut side up on a baking sheet. Drizzle with 2 Tbs. oil and sprinkle generously season with salt and pepper. Slow-roast for 4 hours.
2. In a medium skillet, heat the remaining 2 Tbs. oil over low. Add the garlic and cook 10 minutes, stirring once in a while. Take off heat and chop garlic.
3. Back in the pan, add the roasted tomatoes, garlic, and crushed red pepper. Keep on low heat.
4. Cook the fettuccini until it reaches al dente. Save 3/4 cup of the pasta water and drain the rest. Crank up the heat to medium-high and add the pasta water to the skillet with the tomatoes. Cook 4-6 minutes.
5. Add the pasta to the pan and toss to combine.
6. Serve the delicious pasta with fresh cheese and basil.
7. Then, get into your jammies and kick your feet up. Wait! If you took my advice earlier all you have to do is the feet up part.
– Connect Weekly –