It’s not a coincidence that when the weather prevents you from producing a certain produce, it is damn expensive in the shops, and likewise when your crops are in abundance the green grocer is practically giving them away. This is the time of year when I have so many tomatoes that “Tomato Surprise” regularly appears on the menu, often it’s such a “surprise” that I don’t even know what I’m cooking as I enter the kitchen. Let’s just say that the family are always rich in lycopene and vitamin C in the later weeks of summer.
As this is a recipe to aid in the consumption of large amounts of tomatoes, it would be fair to say that it’s shouldn’t be attempted in winter as will cost a fortune.
Ingredients
Method
- Preheat the oven to 205℃/400℉
- Peel and slice the onion finely, slice the chorizo lengthwise and then slice into medium chunks, put on a baking sheet with the tomatoes, garlic, oregano, salt, pepper, sugar, oil and chili flakes (if using).
- Mix it all together with your hands, or if your one of those people who don't like getting your hands in the food, use some tongs or a spoon or put on some gloves.
- Bake in the oven for 18 minutes and as you place in the oven, put on the water for the pasta.
- Cook the pasta to the packet instructions so that it is ready to coincide with the end of the cooking of the tomato mix, or if you made the pasta from scratch, what are you doing following this recipe?
- Drain the pasta then put it back in the pot, add in the tomatoes etc, tear the basil leaves into pieces and mix it all together.
- Divide into four bowls, grate Parmigiano Reggiano over the top and finish with a couple more grinds of pepper and a basil leaf or two.
- Enjoy!
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