Friday, July 30, 2010

Roasted Tomatoes for Pasta

I have never been a big fan of pasta, not ever. Oh, I know it is frugal and easy and quick, but still, I did not turn to pasta for a meal in times of need. But this simple dish of baked tomatoes with cheese may change all that. I did not plant a cherry tomato plant this year, but I shall from this year after. With no cherry tomatoes in the house, I turned to what we had in the fruit bowl. This was made with grown on the vine, standard size tomatoes, and you know what? It was still good. Actually better than good, good enough to share here.

Roasted tomatoes for pasta
 400-degree oven
4-6 fully ripe tomatoes cut into small chunks OR a pint of cherry tomatoes cut in half
2 cloves garlic, minced
1/3 c olive oil
1 T dry basil leaves
salt and pepper
1/2 c Parmesan cheese
1/2 c dry bread crumbs
1/3 c Italian Parsley leaves or chopped curly parsley

8 oz spaghetti- bring water to boil when tomatoes go into the oven so that the pasta can be drained and ready when the tomatoes are done.

Pour the olive oil into the bottom of a 9X13 pan, sprinkle with the garlic. Add tomatoes in one layer. Sprinkle with the basil then salt and pepper.

Cover with the cheese and bread crumbs.

Bake for 20 minutes.


Bring all ingredients to the center of the dish, add parsley and toss with the drained pasta.

Serves 2 or 3


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12 days of Bloggie-mas - two tasty tomatoes @ a moderate life


Sage Trifle said...

Melynda, this sounds so fresh, summery, and scrumptious.

Melynda said...

Thanks, I really enjoyed this dish. Looking forward to more simple, yet healthy pasta dishes.