Sandi
07-24-2007, 01:37 PM
I modified this recipe and made it this weekend - just had the leftovers for lunch ;)
in a 9X13 (or a sheet pan - but have a GOOD rim on that sheet pan because it juices up) combine your cherry/grape tomatoes - all varieties are welcome. The yellow ones were my favorite. Halve the larger tomatoes.
Add a handful of peeled shallots or garlic cloves, a sprinkle of red pepper flakes, and shake on about a tablespoon of balsamic vinegar.
Drizzle with olive oil and salt and pepper. Roast in a 350 degree oven 40 to 45 minutes, stirring often and not letting them burn, but just caramelize and soften. They will pop and the juice will thicken and get gooey.
Once roasted, add a few leaves of torn fresh basil and stir.
Cook pasta (we used papardelle) as directed on package and drain. Toss in tomatoes and grate pecorino or parmesano reggiano on top.
Voila!
in a 9X13 (or a sheet pan - but have a GOOD rim on that sheet pan because it juices up) combine your cherry/grape tomatoes - all varieties are welcome. The yellow ones were my favorite. Halve the larger tomatoes.
Add a handful of peeled shallots or garlic cloves, a sprinkle of red pepper flakes, and shake on about a tablespoon of balsamic vinegar.
Drizzle with olive oil and salt and pepper. Roast in a 350 degree oven 40 to 45 minutes, stirring often and not letting them burn, but just caramelize and soften. They will pop and the juice will thicken and get gooey.
Once roasted, add a few leaves of torn fresh basil and stir.
Cook pasta (we used papardelle) as directed on package and drain. Toss in tomatoes and grate pecorino or parmesano reggiano on top.
Voila!