ROASTED CHERRY-TOMATO SAUCE
This is a slow-roasted version of the stove-top tomato sauce, and it's jam-packed with flavor. You'll want to have it with everything -- not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Time 1h10m
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
- Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.
PASTA WITH ROASTED GARLIC AND CHERRY TOMATOES
Prep time approx. 40 min (I found this in the May 2003 Canadian Living Magazine) This is a quick and easy recipe. Garlic becomes mellow when roasted,(so don't let 12 cloves scare you away) and roasting the tomatoes brings out the rich flavor. The two compliment each other. Using cherry tomatoes saves time so if you use other kinds of tomatoes it may take longer. I have two kids age 11 and 14 who love this recipe and always have more than one helping.
Provided by heather in Ont
Categories Spaghetti
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
- Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
- The tomatoes should be shriveled and the garlic tender.
- Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
- Drain and return pasta to pot.
- Add garlic tomato mixture and parsley, tossing to coat.
- Serve with sprinkle freshly grated Parmesan cheese.
- If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.
PENNE WITH ROASTED CHERRY TOMATOES
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish "cucina casalinga," roughly translated as "housewives' cooking." From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients - cherry tomatoes, olive oil, pecorino romano and penne pasta - but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 24 grams, Carbohydrate 52 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 5 grams
ROASTED ASPARAGUS, PANCETTA & CHERRY TOMATO PASTA
A little asparagus goes a long way in this seasonal supper dish
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Pasta
Time 25m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil and pancetta. Roast for 10 mins until the pancetta starts to crisp up, stir in the tomatoes, then cook for 5 mins more.
- Drain the pasta, then add to the roasting tin along with the torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.
Nutrition Facts : Calories 520 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium
ROASTED CHERRY TOMATO, SPINACH AND ASIAGO PASTA
Make and share this Roasted Cherry Tomato, Spinach and Asiago Pasta recipe from Food.com.
Provided by LovinGFKids
Categories Lunch/Snacks
Time 40m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 400°F Toss the tomatoes with the balsamic vinegar, olive oil, garlic, salt and pepper. Spread the tomatoes on a foil-lined baking sheet.
- Roast the tomatoes for 20-30 minutes or until shriveled and lightly browned. Scrape the tomatoes and juices into a large bowl. Add the spinach.
- Meanwhile, prepare the pasta.
- Toss the pasta with the spinach, roasted tomatoes, Asiago and basil. Sprinkle with the pine nuts. Serve with additional cheese on the side.
Nutrition Facts : Calories 61.1, Fat 4.8, SaturatedFat 0.7, Sodium 407.7, Carbohydrate 4.4, Fiber 1.6, Sugar 2.1, Protein 1.4
ROASTED CHERRY TOMATOES WITH ANGEL HAIR PASTA
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Position rack in center of oven and preheat to 350 degrees F.
- 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 hot, 1 to 2 minutes. Add the ricotta salata cheese and stir until mostly melted, about 1 minute. Remove from the heat and transfer to a large serving bowl.
- Toss with the pine nuts and Pecorino cheese. Garnish with additional herbs, as desired, and serve immediately.
ROASTED CHERRY TOMATO PASTA
Roasting enhances the flavors of any vegetable, but seems to add a wonderful, rich sweetness when done with cherry tomatoes. This recipe takes that sweetness, complements it with fresh herbs and a touch of heat from red pepper flakes, with some low-fat ricotta to smooth it all out. I topped it with some salty, nutty Pecorino cheese.
Provided by Scott Koeneman
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
- Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes. Remove from the oven and stir in basil, parsley, and oregano.
- When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
- Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Add ricotta cheese and stir until melted and smooth.
- Serve topped with Pecorino Romano cheese.
Nutrition Facts : Calories 347 calories, Carbohydrate 49.3 g, Cholesterol 27.5 mg, Fat 10.2 g, Fiber 9.8 g, Protein 17.9 g, SaturatedFat 4 g, Sodium 504.4 mg, Sugar 2.7 g
ROASTED CHERRY TOMATO SAUCE
Roasted Cherry Tomato Sauce is sweet, creamy and SO EASY to make! This is the best recipe for growing garden tomatoes! You can serve immediately on pasta, can it or freeze it! Find out why thousands of people love this sauce!
Provided by Pamela
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Spread tomatoes single layer in a pan. Drizzle with olive oil. Sprinkle with your onion powder.
- Bake for 35 minutes, your tomatoes should be wrinkly.
- Let cool for a few minutes, then put tomatoes in food processor. Add fresh basil, garlic powder and salt + pepper to taste in food processor.
- Blend to smooth and creamy. Enjoy!
Nutrition Facts : Calories 75 kcal, ServingSize 1 serving
ROASTED CHERRY TOMATO PASTA
This cherry tomato pasta is so easy and delicious! Try different types of tomatoes for color and flavor. Larger tomatoes may be cut up into smaller pieces to equal a halved cherry tomato. Serve with salad and warm bread.
Provided by Kim
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread tomatoes in a single later in a 9x13-inch baking dish. Add olive oil, shallots, garlic, balsamic vinegar, sugar, salt, pepper, and pepper flakes; toss until tomatoes are coated with oil and seasonings.
- Roast, uncovered, in the preheated oven, stirring occasionally, for 40 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
- Remove tomatoes from the oven and stir into the pasta with fresh basil. Top with Parmesan cheese.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 46.9 g, Cholesterol 2.2 mg, Fat 16 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 2.6 g, Sodium 340 mg, Sugar 2.8 g
PASTA WITH ROASTED TOMATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about 1/2 cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.
More about "roasted cherry tomato pasta food"
ROASTED CHERRY TOMATO PASTA - FASHIONABLE FOODS
From fashionablefoods.com
Servings 4Total Time 25 minsEstimated Reading Time 6 mins
- Place the cherry tomatoes in a 9x13 inch baking dish and top with garlic, balsamic, and olive oil. Season the mix with salt and pepper and stir to combine. Roast the cherry tomatoes for 15-20 minutes, or until they just start to burst.
- Meanwhile, bring a large pot of water to a boil. Salt the water generously and add in the pasta. Give it a good stir to prevent sticking and cook the pasta 1 minute less than the package instructions. Reserve some pasta water before draining and rinsing the pasta. (Only rinse it if you’re using gluten-free!)*
- Toss the pasta right in the pan with roasted cherry tomato sauce, adding pasta water if you need more moisture. Add in the cheese and basil while tossing.
PASTA WITH ROASTED GARLIC AND BURST CHERRY TOMATO SAUCE ...
From chefdehome.com
Cuisine ItalianCategory PastaServings 3-4Total Time 15 mins
- Cook pasta according to package directions. I like to bring pot of water to rolling boil. When boiling, season with salt, add pasta and cook until just al-dente.
- While pasta is cooking, in a wide saute pan, heat olive oil with sun dried tomato olive oil (if using) or all olive oil. Add smashed garlic with chili flakes and let garlic perfume the oil for 30 seconds.
- Now, add cherry tomatoes and let them slightly burst in the pan. (about 4-5 minutes on medium high heat).
- Once few tomatoes has started to burst, Fish out the garlic. (discard or refrigerate it to flavor a sandwich later.) Deglaze the pan with wine, bring to boil, and let alcohol cook-off (1-2 minutes). Season with salt. Add in cooked and drained pasta with half of parmesan cheese. Coat pasta in tomato, wine and parmesan sauce. Add chopped basil.
ROASTED CHERRY TOMATO PASTA - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (95)Total Time 30 minsCategory Dinner, PastaCalories 504 per serving
- Place on a foil-lined pan and roast at 425°F for 15 minutes or until softened. Broil 1-2 minutes to add a little bit of char/color once softened.
- Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain (do not rinse) and place in a large bowl.
EASY GLUTEN-FREE ROASTED CHERRY TOMATO AND PESTO PASTA
From more.ctv.ca
Cuisine ItalianCategory DinnerServings 4-6
- On a baking sheet arrange the cherry tomatoes. Season with fresh thyme, vanilla, olive oil salt and pepper. Bake for 15-20 minutes or until the tomato skins are cracked. Remove from the oven, place into a bowl and set aside.
- In a large pot of boiling salted water, place in the chickpea pasta and cook according to the package instructions. Strain two minutes shy of being cooked.
SUPER QUICK & EASY ROASTED CHERRY TOMATO PASTA SAUCE
From thecookspyjamas.com
Reviews 6Estimated Reading Time 5 minsServings 4Total Time 30 mins
QUICK-ROASTED CHERRY TOMATO SAUCE WITH SPAGHETTI RECIPE ...
From myrecipes.com
4.5/5 (35)Total Time 32 minsServings 4Calories 328 per serving
- Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/3 cup cooking water. Return spaghetti to pan; set aside, and keep warm.
- While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 3/8 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.
- Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 3 tablespoons reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 1 tablespoon oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 1 tablespoon at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.
CREAMY PASTA WITH ROASTED CHERRY TOMATOES RECIPE
From thenovicechefblog.com
4.4/5 (46)Calories 453 per servingCategory Pasta & Pizza
- Transfer to prepared baking sheet. Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.
- While tomatoes are roasting, bring water to boil in a stock pot for pasta. Cook pasta until al dente, according to package directions and drain.
ROASTED CHERRY TOMATO PASTA RECIPE - RECIPES.NET
From recipes.net
Cuisine EuropeanCategory PastaServings 4Total Time 30 mins
- Place on a foil-lined pan and roast for 15 minutes or until softened. Broil for 1 to 2 minutes to add a little bit of color once softened.
- Meanwhile, in a large pot of boiling salted water, cook pasta until tender but firm. Drain, do not rinse and place in a large bowl.
ROASTED CHERRY TOMATO PASTA RECIPE - ALINE MADE
From aline-made.com
5/5 (2)Total Time 25 minsCategory HauptspeiseCalories 365 per serving
- In the meantime, cook the spaghetti according to the package instructions al dente. Drain and set aside.
SPAGHETTI WITH ROASTED CHERRY TOMATOES, FETA, AND HERBS ...
From chowhound.com
5/5 (3)Total Time 50 minsCuisine ItalianCalories 443 per serving
- Preheat the oven to 375°F. On a large rimmed baking sheet, toss together the cherry tomatoes with a drizzle of olive oil and a sprinkle of salt and pepper.
ROASTED TOMATO PESTO PASTA WITH RICOTTA - SIMPLY DELICIOUS
From simply-delicious-food.com
4.7/5 (13)Total Time 55 minsCategory Dinner, PastaCalories 451 per serving
- Place the tomatoes on a sheet pan and drizzle the cherry tomatoes with the vinegar, oil, salt and pepper.
- Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are blistered and have release their juices.
- While the tomatoes are roasting, cook the pasta in a large pot of salted, boiling water until al dente.
ROASTED CHERRY TOMATO PASTA - IT'S NOT COMPLICATED …
From itsnotcomplicatedrecipes.com
Ratings 58Category Main CourseCuisine ItalianTotal Time 55 mins
- Spread them out into one layer and sprinkle with the minced garlic, half the basil leaves, dried oregano, sugar, salt and pepper. Roast for 30-40 minutes, until the tomatoes are collapsing and slightly charred.
PASTA WITH ROASTED CHERRY TOMATOES AND GARLIC - MOM'S DINNER
From momsdinner.net
4.7/5 (3)Servings 6Cuisine ItalianCategory Dinner
- In a large skillet (that has a lid) over medium low heat add 1/2 cup extra virgin olive oil. Once the oil is warm add the tomatoes. Roast in the pan, stirring occasionally, about 15 minutes. For the last 5 minutes lightly press a few of the tomatoes with a wooden spoon to release a little juice.NOTE: BE CAREFUL, THE TOMATOES WILL POP AS THEY START TO WARM. Have the lid ready.
- Off the heat stir in the 1 1/2 tsp salt, 2 tsp balsamic vinegar and 1 tsp sugar. Pour over the cooked pasta and toss in a lot of fresh torn basil.Taste for additional salt, also another drizzle of extra virgin olive oil.
- In the now empty pan add 1 tbsp butter and the 1/2 cup panko bread crumbs. Brown over low heat until the bread crumbs are golden and smell like toast.
SLOW ROASTED CHERRY TOMATO PASTA - MOM'S KITCHEN HANDBOOK
From momskitchenhandbook.com
Cuisine ItalianTotal Time 2 hrs 15 minsCategory DinnerCalories 513 per serving
- Cover a baking sheet with parchment paper. Put the cherry tomatoes on the baking sheet and toss with 1 tablespoon olive oil and 1/4 teaspoon salt. Cook until the tomatoes get very tender and begin to shrivel, 2 hours. Remove from heat.
- Just after putting the tomatoes in the oven, pour the remaining 1/4 cup olive oil into a large bowl. Smash the garlic cloves with the side of a chef's knife, peel, and add to the oil along with the basil. Stir well and set aside while the tomatoes roast.
PASTA WITH ROASTED TOMATOES AND GARLIC RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (27)Total Time 35 minsServings 4Calories 417 per serving
- Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.
- While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.
CREAMY PASTA WITH ROASTED CHERRY TOMATOES - ELECTRIC BLUE FOOD
From electricbluefood.com
Reviews 20Category Main CourseCuisine ItalianEstimated Reading Time 5 mins
- Clean and halve the cherry tomatoes. Add olive oil, oregano and black pepper and toss. Place seasoned cherry tomato halves on an oven tray lined with parchment paper; do not discard condiment leftovers.
- Set a pot of water on the stove. When the water boils, add salt and pasta. Cook according to package instructions. Do not overcook.
QUICK ROASTED CHERRY TOMATO SAUCE - FORK KNIFE SWOON
From forkknifeswoon.com
4.9/5 (134)Category SauceCuisine ItalianTotal Time 1 hr 30 mins
- Toss the tomatoes with just enough olive oil to lightly coat, then spread out in an even layer onto a rimmed sheet pan or large baking dish. Roast for 25-30 minutes, until the tomatoes have burst and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.
- Meanwhile, add the 1/4 cup of olive oil to a heavy-bottomed sauce pot. Heat over medium-heat until the oil begins to shimmer. Add the onions and cook, stirring occasionally, until they begin to sweat and soften, about 4-5 minutes. Add the garlic, stir to combine, and continue cooking for another few minutes until the garlic is golden.
- Add the roasted tomatoes (including all of the cooking liquid in the pan), and the herbs, and stir to combine. Season with salt and pepper, to taste.
ROASTED BREADCRUMBS & CHERRY TOMATOES PASTA - FOOD AND ...
From foodandjourneys.net
Cuisine ItalianCategory Main CourseServings 2Total Time 45 mins
- In a bowl, combine tomatoes, kalamata, breadcrumbs, chili flakes, 2 tbsp. olive oil, salt and pepper. Mix and transfer in a baking pan.
- Once pasta is almost ready, heat up 1 tbsp of olive oil in a medium pan. Once oil is ready, add garlic and cook until fragrant.
ROASTED CHERRY TOMATO PASTA RECIPE | AGFG
From agfg.com.au
- Spread them out into one layer and sprinkle with the minced garlic, half the basil leaves, dried oregano, sugar, salt and pepper.
ROASTED CHERRY TOMATO PASTA - SPILL THE SPICES
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Reviews 18Servings 2Cuisine ItalianCategory Main Course
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