The majority of my 28 years have been spent loathing tomatoes. I would pick around them, take them off, or end my order with “and no tomato”. My dad making spaghetti was always bad news bears – his version didn’t involve Ragu like my mom’s so much as chunks of tomatoes in the sauce. I would opt to subsist on naked noodles or bread and butter that night.
And then about a year ago, it all changed. I have no idea what happened (maybe my husband smacked me upside the head while we were sleeping?), but I suddenly loved tomatoes. Now they’re on my pizzas, my wraps, and straight up devoured them like this.
Holy balls these are amazing. If I’d had more tomatoes, I would have baked them all. But instead I went grocery shopping and made them again two days later.
I did the Parmesan version like the recipe said, but I also did a version with mozzarella and basil. It, too, was quite heavenly.
Original recipe from Eating Well