Monday, September 24, 2007

To Roast or Not to Roast?

The following recipes and pictures are for the same pasta dish; the difference is in the technique. To roast or not to roast that is the question.

Grape Tomato Pasta with Goat Cheese, Basil, and Garlic

1 pint Grape Tomatoes
Garlic cloves
1/3 Basil
Olive Oil
Fennel Seeds
*Ok, so i threw some broccoli in there too once...

The Roasted Version:
Obviously roasting brings out a smoky favor in the tomatoes and caramelizes the sugars. Roasting also cuts the acidity and sharpness of garlic, making the flavor more mellow.

The Sauted Version:
On the other hand, if you were to saute the tomatoes the sugars in the tomatoes are heightened without sacrificing the fresh flavor, plus you still get that burst of juice when the tomato pops in your mouth. The pasta ends up tasting more like salsa I think.

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