My CSA delivered some absolutely gorgeous organic heirloom cherry tomatoes and some beautiful tomatoes on the vine. But what to do with so many tomatoes? I am not a huge fan of them raw. Today was a busy day and I was running around the house with all sorts of little things to be done, so I decided to roast them with some garlic cloves for a simple pasta dish. The result was fabulous.
Simple Rustic Tomato Basil Pasta:
- 3 organic tomatoes on the vine, diced in a 1 inch dice (to approximately the same size as the cherry tomatoes) – squeeze out as many of the seeds as you can.
- 1 whole carton of organic heirloom cherry tomatoes, really big ones sliced in half
- 1 handful of organic sweet basil, julienned
- Beautiful Briny Sea Rosemary Salt – to taste
- Fresh cracked pepper
- 6 large garlic cloves, in the skin
- 2 cups organic whole wheat pasta
- 6 tablespoons organic olive oil
- 2 tsp organic butter
- Organic olive oil spray
- 1/2 tsp organic sugar
- Pecorino romano – freshly shredded 1/4 a cup
Preheat your oven to 400 degrees F.
On a large cookie sheet, toss your tomatoes and garlic cloves in the organic olive oil spray, rosemary salt, and fresh cracked pepper. Roast in the oven for approximately 30 minutes until the tomatoes are reduced but not burned. When the tomatoes are done turn off the heat in the oven and use tongs to pull out your garlic cloves and set aside to cool. Leave the tomatoes in the oven to stay warm. Cook your organic whole wheat pasta to package directions. While the pasta is draining, gently break apart your garlic cloves and set aside the sweet roasted garlic. When the timer goes off, drain the pasta in a collander (DO NOT ADD COLD WATER OR OIL) and put the empty hot pot back on the stove. Add your olive oil, butter, and garlic cloves. Heat up the garlic gently till it starts to break down. Add the tomatoes and sugar. Toss in the pasta and basil. Add the cheese.
Salt and pepper to taste and serve with a few shredded slices of cheese on top.