Serves 2 - 4.
Ingredients in metric. Sorry Yanks - the rest of the world left Imperial measurements behind years ago... As a small concession I have counted the tomatoes in non-metric units.
- 8-10 good very ripe tomatoes
- Good Splash or 3 (or 5) of Extra Virgin Olive Oil
- Freshly Ground salt and Black Pepper
- 1 or 2 anchovies, or Worcestershire Sauce (optional)
- A bulb of Garlic
- A handful of fresh Basil Leaves chopped or shredded
- Balsamic Vinegar (optional)
- 125g - 150g thin spaghetti per person
- Fresh parmesan cheese or similar
- Preheat oven 200 degrees celsius.
- Cut the stalk core out of the tomatoes and cut a deep cut into each tomato. Stuff the cut with the basil and place in a suitable baking tray.
- Slice the top off the bulb of garlic, leaving the skin on and showing a cross-section of all the cloves within. Place in baking tray with tomatoes.
- Break up the anchovies into tiny pieces and place them on the tomatoes. If you don't like anchovies, you can substitute a sprinkle of Worcestershire Sauce (or omit it).
- Splash on the olive oil.
- Grind on the salt and pepper in amounts that suit you.
- Place tray in oven and cook till tomatoes are collapsed and caramelised. The browner the better - the richer the flavour. Don't go to black... :-)
- If you wish, pluck the skins off the collapsed tomatoes. I am in two minds about this - the skins do provide flavour but the bits of skin may be undesirable to some.
- Pull out the garlic. Separate out some of the cloves from the garlic bulb - as many or as few as you like. The cloves should be mushy if you squeeze them. Mash the cloves and add back into the tomatoes.
- While the pasta is cooking, pour a little balsamic vinegar (if you like it) over the tomatoes and mash it all up. It should look runny and very rustic.
- Spoon as much as you like over the cooked pasta and grate on some fresh parmesan cheese.
With a glass of good red - Heaven on a plate.