I was in Ojai cooking at Summer House, a collaborative dinner at Casa Elar at Ojai Valley Inn, and Brandon Jew served Sun Gold tomatoes with fig leaf tofu and trout roe. One bite reminded me why I wait for tomato season every year.
This pasta is one I make on repeat all summer. The tomatoes are roasted until they’re sweet and jammy, then blended into a silky sauce that coats every strand of pasta. It’s simple, mostly hands-off, and lets really good tomatoes be the star instead of covering them up.
Recipe below.
