Monday, November 9, 2009
Pasta with Roasted Tomatoes and Garlic
I stopped at the farmers' market around the corner the other day and ran straight into a big stack of cartons full of small, brightly colored tomatoes. Each carton held a mix of several different colors and I picked up two right away, almost forgetting what I had stopped for in the first place. I didn't have a plan for them, but I knew I could find one.
Ken mentioned (again) that he doesn't like sun-dried tomatoes. He did tack on the end of that statement this time that he does like roasted tomatoes. That got me thinking of the roasted cherry tomatoes I made for the Red Pesto Ravioli over the summer.
I consulted my handbook (HTCEV) for roasting instructions, then added extra olive oil and thinly sliced garlic (thank you Pampered Chef Garlic Slicer!). This went on my stoneware into the oven for a while. We tossed it with a long thin pasta. The garlicky olive oil and tomatoes made a lovely sauce.
Next time I will try to remove some of the seeds since they were a little out of hand. Maybe I will try again with my second carton of tomatoes... or maybe I will think of something new.