Well that just looks like summer on a plate, dontcha think?
Get yourself some tomatoes...
Give them a nice coating in olive oil, salt and pepper and thyme.
Roast those beauties up.
Make some homemade spaghetti...
Return your roasted tomatoes to the pot with some herbs...
Add some cream and pretty soon you've turned otherwise healthy vegetables into...well, something you'd actually want to eat.
We're still swimming in cherry tomatoes, so this seemed like a good use. You'll like my instructions-I didn't measure worth a crap. You won't either-just trust your gut and it will be fine-a bit more or less isn't a big deal.
For the pasta:
3 egg yolks plus 1 whole egg at room temperature
3 tablespoons cold water
1 teaspoon salt
1 cup semolina flour
1 cup AP flour
Extra Ap flour for dusting
Beat the eggs until quite light. Beat in water and salt. Beat in semolina and then switching to a wooden spoon, work in the AP flour until you have a stiff dough (you may need more or less). Divide into about six pieces and let rest. Run through pasta maker, and dredge in additional flour to keep from sticking. Let dry on a rack for about 30 minutes before placing in bags in the fridge until ready for use. These noodles also freeze well.
For the Tomatoes:
Preheat the oven to 400 degrees F. Take as many cherry tomatoes as you want to use and place them in a deep casserole dish with a good glug of olive oil, a generous sprinkling of sea salt and black pepper and a few Pinches of dried thyme. Cook twenty minutes, stirring once in a while. Then, turn the heat off and let them sit in the oven another thirty minutes. Cool, reserving oil and juices. Set aside until ready to use, or chill.
While pasta cooks, in a small pan, re-warm the tomatoes very gently with a handful of chopped parsley, a handful of gently torn basil leaves and about 1/2 cup of heavy cream. Adjust salt and pepper and serve over hot pasta. Top with hard cheese if you like.