When tomatoes are not at their prime, baking caramelizes them and brings out the sugar, making them as sweet as summer's best.

　　

Ingredients

Makes 4 servings

　　8 ripe plum tomatoes, halved lengthwise

　　1/4 cup extra-virgin olive oil

　　1 tablespoon sugar

　　Freshly ground black pepper, to taste

　　1/4 cup loosely packed whole, small flat-leaf parsley leaves

　　1 tablespoon drained tiny capers

　　1 teaspoon finely grated lemon zest

　　1/4 cup fresh lemon juice

　　12 ounces dried spaghettini

　　1/4 pound snow peas, blanched

　　1 bunch arugula, rinsed and patted dry (for garnish)

　　

Step 1

1. Preheat the oven to 250°F. Meanwhile, line a baking sheet with foil. Place the tomatoes, cut-side up, on the foil. Drizzle with the olive oil and sprinkle with the sugar and pepper. Roast in the oven for 1 1/2 hours. Remove from the oven and place the tomatoes and their juices in a large bowl.

　　

Step 2

2. Add the parsley, capers, lemon zest, and lemon juice to the tomatoes; toss gently.

　　

Step 3

3. Bring a large pot of salted water to a boil. Cook the spaghettini until just tender, drain and add it to the tomato mixture. Toss well.

　　

Step 4

4. Toss the snow peas with the hot pasta and tomatoes. Serve in shallow bowls, garnished with arugula.

　　

Nutrition Per Serving

Per serving: 466 calories

　　70g carbohydrates

　　12g protein

　　15g fat

　　no cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.