Cold Pasta With Spicy Roasted Tomato Vinaigrette

• 8 medium ripe tomatoes
• 2 cups vegetable broth (recipe above)
• 1 cup minced rosemary
• 6 cloves garlic, roasted and peeled
• 2 anchovy fillets
• 1 teaspoon capers, drained
• 1/2 cup oil-cured olives, pitted and coarsely chopped
• 1/2 teaspoon sugar
• 2 teaspoons Sherry vinegar
• 1 tablespoon olive oil
• 1/2 cup torn basil leaves
• 1/4 cup minced oregano leaves
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1/2 pound fusilli

1. Preheat oven to 425 degrees.
2. Put the tomatoes on a baking sheet and roast them in the oven until the skin begins to blister, about 30 minutes.
3. Set aside until cool.
4. Meanwhile, pour the vegetable broth into a small saucepan and bring to a boil.
5. Turn off the heat, add the rosemary and steep for 1 minute.
6. Strain and cool in the refrigerator.
7. Place a large sieve above a glass or ceramic bowl.
8. Peel, seed and core all of the tomatoes over the sieve.
9. Coarsely chop 6 of the tomatoes and set them aside.
10. Crush the remaining 2 tomatoes over the bowl, pushing the pulp through the mesh to extract as much juice as possible.
11. Discard pulp and seeds.
12. Combine the roasted garlic, anchovy fillets, capers and half of the olives in a bowl.
13. Smash into a paste.
14. Set aside.
15. Combine the rosemary essence, roasted-tomato juice, sugar and vinegar in a large salad bowl.
16. Whisk in the olive oil.
17. Add the salt and pepper.
18. Add the garlic paste, chopped tomatoes, pasta, remaining olives, basil and oregano.
19. Toss to combine.
20. Season to taste with salt and pepper.
21. Cook the pasta in boiling water until tender.
22. Drain.
23. Add it to the vinaigrette and toss.
24. Refrigerate until chilled.

tomatoes, vegetable broth, rosemary, garlic, anchovy, capers, oilcured olives, sugar, sherry vinegar, olive oil, torn basil, oregano, salt, freshly ground pepper, fusilli

Taken from cooking.nytimes.com/recipes/4318 (may not work)