Sep 07 2010
After yesterdays very important post on Food Styling – I am almost embraced to post this picture. I rummaged through my refrigerator for quite a while before giving up – nothing green to go on top! Everything living and green was sitting in my garden a 15 minute walk away…sometimes it’s impractical to not have your herb garden in your kitchen!
Anyways, I still think the dish is worth of posting because it was so delicious.
I was recently introduced to the idea of roasting tomatoes in the oven by Naturally Ella in her recipe for Roasted Vegetable Tostadas – which I made 4 times in the last 2 weeks! I will post about those later. Anyways, it got me to thinking that if roasted tomatoes can taste so delicious in Tex Mex, they sure would taste great in an Italian dish like Spagehtti al Pomodoro (which is basically spaghetti in tomato sauce).
Now, if you don’t like sweet tomatoes, be prepared, because roasting will dramatically increase the sweetness in this dish. I really loved it, although my husband prefers a good homemade tomato sauce made from canned tomatoes – not roasted. I think that it’s easy and tastes great. There’s not much to it other than throwing all your ingredients on a baking sheet with some olive oil, roasting for 30 minutes, and blending – then spooning it your your favorite pasta.
8 Tomatoes, quartered
2 Onions, diced
2 cloves Garlic, minced
1 Tablespoon Olive Oil
Salt and Pepper to taste
cooked pasta of your liking
Preheat oven to 218°C (425°F).
On a baking sheet, combine the tomatoes, onions, garlic, and olive oil. Bake for 30 minutes, and then remove from oven.
In a Sauce pan, combine the tomato mixture with salt and pepper to taste. Cook over medium high heat until heated through (they will cool down dramatically after leaving the oven – so you can also heat them up in the microwave if you wish and not on the stove top).
Spoon oven your favorite pasta and enjoy!
Makes 4 servings.