Roasted Tomatoes
Last night I started on tonight's dinner, pasta with roasted tomatoes. I cut five plum tomatoes in half lengthwise, then crosswise, and tossed them in a baking dish with olive oil, salt, pepper, a coarsely chopped onion and a large minced garlic clove. Baked it at 350 degrees for about an hour, then let it cool and put it in the fridge.
Tonight when I got home I just popped it in the oven again to heat it up (about 10 minutes) and boiled some penne and dinner was ready. And it was so good. The tomatoes get sweet, with an intense, almost caramelized flavor. You have to toss the pasta with the tomatoes and all of the juices, which, with some Parmesan gratings, is all it needed.
I moved to Canada last summer and gave poutine (which my Canadian husband loves) a try shortly thereafter. Even keeping in mind that I love french fries, I love cheese, and I like gravy, I just did not, could not, like poutine.
I find poutine to be just like a philly cheesesteak, in that the more drunk you are the better it tastes. Theres a greasy, little burger joint in St Jovite (near the Mont Tremblant Ski resort)that has the hands-down best cheeseburger and poutine Ive had in my life. Wish I could remember the name.