But now that we're moving into fall, I'm beginning to seek recipes and be inspired to keep better track of what I'm doing. Recently I was inspired by Stephanie's post about a recent Molly Wizenberg column in Bon Appetit. The column caught my eye when I read the issue, but it took Stephanie's raves about the recipe to really get me to the farmer's market to buy some tomatoes to try it for myself.
We really enjoyed this recipe. We enjoyed it as recommended at first, and served it on french bread slices over a bed of goat cheese. The creaminess of the goat cheese complimented the tomatoes nicely, and we had to work hard to remember that there were supposedly eight servings in the recipe. Then I used it in a tried and true pasta recipe in place of sundried tomatoes. The leftover Pomodori al Forno worked perfectly, and added a depth of flavor that I don't remember previously. So that experiment was considered a success in my book!
I also reserved the flavored olive oil from the Pomodori al Forno, and have used it in numerous recipes where I thought it would compliment the dish. And so far, the tomatoey taste of the oil has done just that. So the versatility of this one recipe has really impressed me. And it's simple (although time consuming) and tasty to boot! What could be better?
So I will join the ranks of those encouraging everyone to try this recipe. Tomato season is almost over - but there is still time! Hurry! And I apologize for the lackluster picture accompanying this post - we were so busy scarfing down the tomatoey cheesey goodness that taking a picture was an afterthought. :)
[Recipes for pomodori al Forno and Angel Hair with Sund-dried Tomatoes and Goat Cheese can be found by clicking the links above.]