Thank you mr. garden for some awesome tomatoes and mr. bunny for keeping the heck away from everything. Truth be told I was scared the start of the season because I lost a couple tomato plants early. However, the ones that did survive really came through and now I am stuck with an overabundance which is never a bad thing. Sadly this coming weekend everything needs to get ripped out and thrown in the compost bin but my fall crops should be done here shortly.
This dish was just one of those a little of this and a little of that and a little bit more of that dishes. Couple changes I would do next time is tossing in some chopped rosemary and maybe a bay leaf. I did debate for the longest time cooking the sausage with the tomatoes but happy I did not do that because I think it would have made the dish to fatty.
For this recipe you will need:
- Couple lbs of tomatoes (the more types of tomatoes you can get your hands on the better)
- 2 shallots diced
- 2 cloves of garlic diced
- 4 sprigs of thyme
- Extra virgin olive
- Pinch or more of crushed red pepper
- Kosher salt and black pepper
- 1/2 lb of penne pasta cooked
- 1/2 lb of sausage
Preheat your oven to 400 degrees. Slice the top off of the tomatoes and using your knife make an X on the bottom of the tomato (the X makes peeling off the skin a lot easier). Toss the tomatoes with thyme, olive oil, crushed red pepper, salt, pepper, shallots, and garlic. Place them in an ovenproof pan cut side down and put in the oven till the tomatoes are soft (about 30 minutes).
While the tomatoes are roasting brown the sausage and set aside.
Once the tomatoes are done remove from the oven and peel off the skin (depending on your pain tolerance you may want to let the mixture cool for a couple of minutes before trying to peel). Take a fork and smash everything together.
Add the sausage and pasta to the tomato sauce. Serve the sauce with some chopped basil and grated parmesan cheese.