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Pasta with Roasted Cherry Tomatoes<br><br>
Category: Main Dishes - Pasta<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
1 1½ pints cherry tomatoes, halved<br><br>
½ tsp sugar<br><br>
Drizzle of olive oil<br><br>
Splash of balsamic vinegar<br><br>
Salt & pepper to taste<br><br>
Sprinkle of red pepper flakes<br><br>
Several garlic cloves, germ removed & quartered<br><br>
2 servings pasta, cooked according to directions<br><br><br><br><br><br>
Preheat oven to 350 F. Toss all ingredients except pasta in a bowl and spread on a rimmed baking sheet. Bake for 30-40 minutes or until tomatoes are wrinkled but still juicy. Do not stir during roasting. Cool 5-10 minutes; serve over hot pasta.<br><br><br><br>
Add any of the following just before roasting: rinsed capers, pitted & quartered kalamata olives, chopped walnuts, thinly sliced shallot (sprinkle on top of spread tomatoes for best cooking)<br><br><br><br>
Add any of the following just before serving: fresh oregano, fresh basil, toasted pine nuts, torn arugula, crumbled goat cheese, crumbled feta cheese, grated Parmesan or Asiago cheese<br><br><br><br><br><br>
Additional comments:<br><br>
This recipe is a great way to have a summer-fresh tomato sauce even outside of tomato season. Cherry tomatoes are usually the best bet during the off-season. Roasting mellows the flavor and concentrates the sweetness of tart winter tomatoes, but with especially tart tomatoes, a little added sugar helps, too. If your tomatoes are naturally sweet enough, reduce or omit the sugar. For best flavor at any time of year, I recommend buying your tomatoes in advance and allowing them to ripen at room temperature for several days.<br><br><br><br>
With sweet summer tomatoes, you can get the same good results with a quick saute (and you don't need to turn on the oven).<br><br><br><br>
It's great with plain pasta, but it's awesome with your favorite filled pasta.<br><br><br><br>
Adapted from a Cooks Illustrated recipe.
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