Serves 4 Difficulty
1-1/2 pounds tomatoes, peeled, seeded and diced* 2 Tablespoons olive oil 3 garlic cloves, roasted & chopped** 10 basil leaves, chopped 1 teaspoon salt Fresh ground pepper 1 cup creme fraiche*** 1/2 pound gf fettuccine 2/3 cup parmesan cheese, grated
In a small bowl, mix together olive oil, garlic, basil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add tomatoes to mixture and let them marinate.
Bring a large pot of salted water to a boil, add pasta and cook until tender; drain.
Add creme fraiche to a skillet over low heat. Add tomatoes and cook for about 3-4 minutes. Add cooked pasta, toss and season to taste with salt and pepper.
Remove from heat and add parmesan cheese. Serve immediately.
*To peel tomatoes: Make an X with a knife on the bottom of whole tomatoes, cutting just through the skin. Place into a pot of boiling water for about 1 minute, or until the skin starts to peel away from the flesh. Immediately remove tomatoes and peel.
**Roast garlic: Heat oven to 350 degrees F. Cut about a quarter inch off the top of a bulb of garlic to expose the cloves. Rub the bulb all over with olive oil and wrap competely in foil. Bake in oven for 45 minutes.
***Creme fraich: Place 2 cups cream in a bowl and add 1 tablespoon buttermilk, stir to blend. Let sit out on the counter for 24-36 hours or until the mixture has a slight sour smell. Refrigerate.