I'm feeling a little under the weather today. I don't have much energy to cook and I crave comfort food. A quick scavenge through the kitchen and the garden provided the ingredients for a healthy version of mac'n cheese. Exactly what I need today!
12 small tomatoes
5 crushed cloves of garlic
1/4th cup of ricotta
salt & pepper
Cut the tomatoes in half. Place them, with the cut side facing up, in an oiled roasting tin. Cover with thyme and rosemary and squeeze the garlic cloves in between. Sprinkle with salt, pepper and olive oil. Put in an oven at 120ºC for at least 1.5 hours, 3 hours would be best. I'm too hungry to wait that long.
When the tomatoes are ready, bring 2 litre of water to the boil and cook the pasta. Mash the parsley, basil and salt with a pestle and mortar. Add the ricotta and a splash of water and olive oil.
Drain the pasta and stir in the ricotta mixture. Remove the dried in thyme and rosemary from the tomatoes and add the tomatoes to the pasta.