Dean Martin Roast-ed Cherry Tomatoes

This is one of my summertime favorites, although I'm not sure why since it involves a 425 degree oven, which is not a good mix on a hot summer day. Nevertheless, I ripped this recipe from the New York Times food section many years ago. I think it was in the "Minimalist" column - as it only involves five ingredients and it very basic in preparation. It specifies cherry tomatoes, although this time I bought "mini pearl" grape tomatoes (which sounds like fodder for another post), but really any smallish tomatoes will do. They are halved, drizzled with olive oil, bread crumbs and Romano cheese (although I use Parmesan 9 times out 10) and roasted in said hot oven for 20 minutes. When done, cooked penne and a little pasta water is added to the dish (and it makes a lovely sizzle), stir the pot  (a nice little sauce is created) and serve. Likely intended as a pasta course, we eat it as a main. You know what they say - if you can't stand the heat, get out of the kitsch-en.

The Dean Martin Celebrity Roast was a 1974 off-shoot of the Dean Martin Show, which was lagging in the ratings and needed a boost. For ten years at the MGM Grand in Las Vegas, Martin, with friends like Don Rickles, Joey Bishop and Dan Rowan skewered the rich and famous the likes of which included Truman Capote, George Washington (posthumorusly), Ralph Nader, Zsa Zsa Gabor, Hubert Humphrey and Mr T (I pity the poor fool who makes fun of him). Anyway, not being a believer that many a truth is said in jest, it seems being the "Man (or Woman) of the Hour" was quite an honor. I mean who doesn't like being judged and severly burned by a jury of their peers? Now packaged and sold a a DVD set, it is one of the best selling home videos of all time - proof once and for all that what happens in Vegas, does NOT stay in Vegas.


The Recipe:

1 pound cherry tomatoes, halved (or Minnie Pearl, but remove price tag first)
1/3 c olive oil, plus 2 to 3 tblsp for tossing
kosher salt
freshly ground pepper
1/4 c freshly grated Romano cheese
1/4 c bread crumbs
1/2 pound penne pasta

Preheat oven to 425 degrees.

Line the bottom of a casserole dish with tomatoes in a single layer, halved side up. Pour oil on top, season  with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes. Meanwhile, bring a large pot of water to a boil. Season with salt. When tomatoes are just about done, add penne to water and cook until al dente. Scoop (Brady) and reserve a cup of pasta water. Drain and add to casserole. Place over medium heat and fold tomatoes and pasta together, adding olive oil to coat, If dry, add a little reserved pasta water. Serve, passing more grated cheese (politely) at the table.  Serves 4 as a first course, 2 as a Primi. Now that's amore.

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