Overripe tomatoes are filling the counters by this point of the gardening season. After canning for weeks the thought of doing another round of water bath preserving seems painful, plus you have to come up with something for dinner tonight… So how about a different twist on your normal tomato spaghetti dinners? Roast your tomatoes!
By roasting your tomatoes with a little olive oil, salt, and garlic your tomatoes will lose some of their moisture, retaining all of their flavor. With regular stirring you will end with a nice sauce consistency that’s full-bodied and rich in flavor at every bite.
The best part is that most of the work is done through the roasting. Once you’ve cut up the tomatoes, tossed them with the oil, garlic and herbs all you need to do is put them in the oven for a little over an hour. Cook some noodles and viola, you’re done.
An easy meal that the whole family can enjoy.
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Servings
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- 2 lbs Tomatoes quartered
- 2 tsp. Coarse Salt
- 6 cloves Garlic Crushed and coarsely chopped
- 4 Tbsp. Extra Virgen Olive Oil
- Fresh Basil to taste
- 7 oz. Spaghetti Noodles half a box
- 2 tsp. Coarse Salt
- Fresh Basil
Ingredients
Roasted Tomatoes
Pasta
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- Preheat oven to 375ºF. Quarter tomatoes and toss with olive oil, garlic, salt and basil so that tomatoes are completely coated. Spread out mixture onto two shallow baking pans.
- Place baking pans in oven to slow-roast for 1 hour, stirring occasionally. If desired, you can remove the tomato skins at this point- they will come off easily.
- Stir together the tomato and oils that have separated and cook for another 15 to 30 minutes, depending on desired consistency.
- Add salt to a pot of water and boil. Add noodles and cook until 'al dente' according to directions on box. Drain pasta.
- Combine cooked pasta and roasted tomatoes. Add leaves of fresh basil to taste and serve warm.