Thank you for all the wonderful feedback on my Green Tomato recipe from last week.  Here is another delicious, yet different way to use the Green Tomatoes this week, Roasted Green Tomatoes and Ricotta Pasta.  An easy roast is the first step for this recipe.  I would suggest also roasting some of the winter squashes along with the tomatoes and adding it to this recipe if it fits your taste!  If your winter squash’s destiny isn’t in this pasta dish for this week - I suggest just roasting the sweet potatoes or winter squash up at the same time as you prep these tomatoes for this pasta. You can prep the squash on a different sheet pan and set aside in the fridge to add to your salads this week. I enjoy having roasted veggies in the fridge for hearty salads all week long.

*adapted from Splendid Table

2 large or 4 small portions

2 # Green and red tomatoes (50/50)

5 Garlic cloves, smashed 

2 T Olive oil 

1 t Eatwell Salt (of your choice) 

3-4 sprigs Thyme

1 Cup Ricotta

3 oz Cheddar cheese, shredded

¼ C Dill or Fennel Fronds, chopped

½ # Pasta

Preheat ove to 400F.

If using cherry tomatoes, slice some in half and leave other whole. If using regular tomatoes, quarter them or slice in 8th.

Toss tomatoes (squash if using) in a roasting dish, drizzle with olive oil, sprinkle with salt, add peeled and smashed garlic cloves and thyme leaves.

Roast for about 45 minutes or until tomatoes are soft and swimming in juices.

While Tomatoes are roasting, cook pasta in well salted water and drain; reserving 1C of pasta water. 

Sauce: Scoop half of the tomatoes into a medium pot, add ricotta, mix and warm until everything is melded together. Add cheddar cheese. I like using a simple non-aged cheese as it's mostly used for the cheesiness factor in the sauce, a fontina or other good melting cheese would work wonderfully. Add a bit (maybe 1/3 cup) of pasta cooking water to the sauce to thin it out, depending on how thin you'd like the sauce.

Right before adding the pasta into the sauce, add the dill/fennel fronds and mix. Add pasta to the pot with the sauce, mix well. Serve spooning the second half of the tomato mixture over pasta for a more pronounced green tomato flavor.