17 August 2009
I just had to add this recipe to the blog. It is so perfect for the summer, when your garden produces way more tomatoes than you think you could ever use. It tastes so fresh, and is so healthy (at least our reincarnation of the recipe is healthy). Enough leftovers, too, for lunches the next day. Doesn't get much better :)
Roasted Summer Tomatoes with Pasta
(adapted from Emeril's recipe)
2.5 to 3 lbs. assorted garden tomatoes (we used: yellow pears, brandywine, and Aunt Ruby's green Germans)
1/4 c. olive oil
3-4 Tbsp. garlic
1/4 c. balsamic vinegar
3/4 tsp. salt
1/2 tsp. red pepper flakes
1/2 tsp. ground black pepper
1/4 c. chopped fresh basil
1/2 tsp. minced fresh oregano
1 lb. whole wheat spaghetti
2 Tbsp. extra-virgin olive oil
1/2 cup grated Parmesan
Additional chopped fresh herbs for garnish
Position rack in center of oven and preheat to 350 F. Slice and dice tomatoes.
Peel and sliver the garlic.
Collect other ingredients.
In a large, glass baking dish, toss the tomatoes with the oil, garlic, vinegar, salt, red pepper flakes, and pepper. Roast until the tomatoes are tender, stirring occasionally, 40 to 45 minutes. Remove from the oven and add the basil, parsley, and oregano. Stir well.
Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes.
Drain and return to pot. Toss with the extra-virgin olive oil. Add the tomatoes and pan juices and cook over low heat until juices have thickened, 5-10 minutes.
Remove from the heat and transfer to a large serving bowl.
Top with Parmesan cheese. Garnish with additional herbs, as desired, and serve immediately.