This year my tomatoes have not done so well. They came on late and have not produced nearly as much fruit as last year’s crop. I’ve done a wee bit of reading about tomatoes and can hazard a guess that this is not due to any shortfalls in my gardening practice, but rather it is a climatic thing. Some years tomatoes flourish, other years they don’t. Despite this their skins have not failed to blush a deep rosy red under the heat of the summer sun, and their flesh is beautifully sweet and juicy.
Where better to find inspiration than from the bounty of ones summer garden? Whilst my sweet wee cherry tomatoes are seldom consumed any other way than fresh and uncooked, I couldn’t resist the temptation to slow roast a whole lot and then combine them with fresh pasta. I am not one to solicit the regular use of cream, however I do believe that indulgence (in moderation of course) is good for the soul. And so it is that I chose to finish this dish off with a light cream sauce. I’ve used crème fraîche whose slightly sour flavour provides balance to the sweetness of the tomatoes.
