This Fine Cooking recipe is the perfect solution for a bumper crop of tomatoes. It takes time, but most of it is hands off. Great in all kinds of recipes (below is my current favorite) and can be frozen.
- 4 lb. ripe, meaty tomatoes, such as beefsteak or plum, cored and sliced crosswise 1/2 inch thick
- 2 medium cloves garlic, peeled and minced
- 2 Tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Cooking spray
- Position racks in the upper and lower thirds of the oven and heat the oven to 350°F.
- Line 2 rimmed baking sheets with parchment, coat with cooking spray and divide the tomatoes and garlic between two large rimmed baking sheets. Drizzle the oil over the tomatoes and season with 1 tsp. salt and several grinds of pepper. Gently toss the tomatoes to evenly coat with the oil and then spread in a single layer.
- Put the sheets in the oven and lower the heat to 225°F. Slowly roast, switching the positions of the sheets halfway through, until the tomatoes look like juicy sun-dried tomatoes, wrinkly and slightly browned in spots, 5 to 6 hours. Let the tomatoes cool for at least 10 minutes before serving or using.
- The conserva can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months.
SPAGHETTI WITH TOMATO CONSERVA, SHRIMP, PROSCIUTTO AND PARMESAN
My adaptation of a Fine Cooking recipe
- Kosher salt
- 1 lb. dried spaghetti
- 5 Tbs. extra-virgin olive oil
- 2 cloves garlic
- 4 oz. thinly sliced proscuitto, cut into 1/2-inch strips
- 1 lb shrimp, peeled and deveined
- 2 cups tomato conserva, coarsely chopped
- 1/2 tsp. crushed red pepper flakes
- 2 cups finely grated fresh Parmesan
- 1/4 cup packed chopped flat-leaf parsley leaves
- 1/4 cup packed chopped fresh basil
Bring a large pot of well-salted water to a boil. Cook the pasta for 1 minute less than package directions for al dente. Reserve about 3 cups of the pasta water and then drain the pasta.
Meanwhile, heat 3 Tbs. of the oil in a 12-inch skillet over medium-high heat. Add the proscuitto and shrimp, and cook, stirring occasionally, until golden-brown, about 3 minutes.
Add the conserva, red pepper flakes, garlic, and 1/2 cup of the pasta water and toss to combine. Add the pasta and cook, tossing, until al dente, 1 to 2 minutes. Turn the heat to medium low and add the remaining 2 Tbs. olive oil, half of the Parm, and the parsley & basil. Toss, adding more pasta water, if needed, to loosen the sauce. Season to taste with salt and serve sprinkled with the remaining Parmesan.