what to do with too many tomatoes

[nonelvis]

Logging this here as well as elsewhere, since I suspect haineux will want to try this (and there are a few other people on my flist who can probably follow my "directions"):

Slow-roast 6-7 tomatoes (mostly plums, a couple beefsteaks) with olive oil, salt, and a pinch of ground coriander. Slice up and sauté a leek. Grind up about 1/4 cup pistachios and a couple of ounces of asiago, and whomp everything, including any olive oil left on the roasting pan, in a food processor.

ETA: the piece of asiago was about 0.75"x0.5"x2", and the pistachios barely covered the bottom of a 4oz. ramekin, if that helps anyone with visualizing sizes. I suspect perfect proportions don't matter all that much here anyway.

This will be served on top of cheese ravioli, assuming I do not just eat it all with a spoon first.

... "measurements"? What do you mean, "measurements"? I am unfamiliar with that word.

Comments

[haineux.livejournal.com]

I just made Mario Batali's Goat Ricotta Mezzalune (http://www.astray.com/recipes/?show=Mezzalune%20of%20goat%20ricotta%20cheese%20with%20green%20onion%20sauce). It has a few problems with the recipe, which I hope to get around to updating, but suffice it to say that with a thinner pasta (1/16" is just too darn thick), and a little white wine in the sauce, it can kick serious culinary ass.

Still not sure if it gets anything SPECIAL from the goat cheese ricotta. I'll make it with Grande brande Ricotta Sopraffina (currently my fave ricotta and a whopping $4/lb at Whole Foods) next time, and go from there.

[nonelvis]

MMMMM. I must make this. It's been ages since I made pasta from scratch, which is mostly because I have been too lazy to haul out the pasta machine. I should make tons and tons of ravioli and freeze them.