There are several ways to char the tomatoes for this dish, or you can cheat and buy a 28 ounce can of fire-roasted tomatoes from the supermarket!
Stove top – place whole tomatoes in a dry frying pan or on a comal over medium heat until skins blister and darken, turning to get as much char on each tomato as possible.
Oven – cut tomatoes in half lengthwise and place on sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast in 350 oven for about 40 minutes until charred and caramelized.
BBQ – rub whole tomatoes with oil and place directly on grill grates over medium heat, turning until charred on all sides and skin is starting to slip off.
This will serve 4 people.
Bacon and Charred Tomato Fettuccine
7 Roma tomatoes
2 Tablespoons olive oil (for charring in oven or on grill)
salt and pepper
1 lb bacon
500 grams fettuccine
1/2 cup grated Parmesan plus more for serving
fresh basil – for serving
Char tomatoes, place in bowl and when cool enough to handle, roughly chop and put back into bowl. Set aside.
Bring a large pot of well salted water to boil and cook fettuccine according to package directions.
Meanwhile, chop bacon into roughly 1/2 inch pieces and fry, in large frying pan or pot, stirring frequently, until crispy. Using slotted spoon, remove bacon from pan and place on paper towel to drain. Pour out (and reserve) all but 4 tablespoons of bacon fat from pan.
When pasta is about 1 minute away from being fully cooked, drain pasta, reserving 1 cup of the pasta water.
Add 1/2 cup reserved pasta water to bacon fat in pan, and bring to simmer over medium heat. Add fettuccine, using tongs to toss pasta and coat all strands with the bacon fat. You can add some of the bacon fat you drained off or additional pasta water at this point if pasta looks dry. Add the tomatoes and any juices in the bowl and continue cook, tossing lightly for 1 minute.
Remove from heat, sprinkle Parmesan and toss again to combine.
Divide mixture among 4 bowls, garnish with fresh basil leaves. Serve with additional Parmesan.