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

[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.