As with every year, I am gobbling up as many summer tomatoes as I can before the season ends. I am trying to find new ways to use them besides my usual suspects of pico de gallo or slow roasted tomatoes. I found this recipe via Pinterest months ago and wanted to wait until the perfect tomatoes were in season to make it. Now that the temps have (temporarily) cooled to below 80 degrees for the first time in two months, I am more prone to turn on my oven and make something more interesting than a turkey wrap. The anchovied bread crumbs and bacon give this dish an intense savoriness which is balanced with the sweet roasted tomatoes. I followed the recipe as found on the blog The Italian Dish. A few notes though: I used whole wheat spaghetti and whole wheat breadcrumbs. I used bacon instead of pancetta which renders a lot more fat. If you use bacon, I would suggest either draining some of the fat from the pan or omitting the olive oil when toasting the bread crumbs. Also, I scooped out the entire inside of the tomato instead of just the seeds. My oven is smaller and cooks food a little faster so my tomatoes were done at 25 minutes. I suggest checking them early on to make sure they don't fall apart.
One year ago: Cinnamon Sugar Pull-Apart Bread
Two years ago: High Tea at Jin Patisserie
Three years ago: Greek-ish Salad with Spelt Berries
Four years ago: Honey, Pistachio, and Chocolate Chip Biscotti