More Pantry Pickin'

When the Iceman took his appetite to New Hampshire, it occurred to me that I was more free to make do with what I had in the pantry instead of running to the store for more food. I am beginning to love that freedom. I am challenging myself to resist the easy trip, and get creative with what I already have. Let's see how long I last. My CSA farm pickup is on Tuesday, so I'll have some new ingredients to play with. Tonight, however, the MAN brought me a shirt load full of mixed heirloom tomatoes from the garden. Challenge on...
Can't forget the fresh mixed herbs either. While I'm outside I'll grab a few large handfuls of basil, of course, and a nice handful of garlic chives and a half a handful of fresh oregano and take it all inside. My pantry pickins would then include extra virgin olive oil, sea salt, cracked pepper, freshly grated Parmigiano cheese, diced onion, a few cloves of garlic and my favorite capellini pasta. This can be thrown together in a matter of minutes...

Fresh Oven Roasted Tomato Sauce
In an open roast pan toss together:
a dozen mixed tomatoes (leaving skin on), diced
a variety of shredded fresh herbs...LOTS!
a small onion, diced
a few cloves of garlic, minced
Drizzle generously with olive oil
Season with salt and pepper, and maybe some red pepper flakes
Give a final stir and place in a 400 degree oven for 20-25 minutes until the tomatoes break down a bit and the herbs are extremely fragrant. Bring out of the oven and spoon onto any hot pasta. Shovel fresh grated cheese on top and drizzle with just a little more olive oil.
Dig in.Dang, there is nothin' better.You can't get anything this good in a swanky Italian bistro and guaranteed... no leftovers... for Sweet Roe in the Bronx ;)