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Roast Tomato Recipe
|Fresh ripe tomatoes||6 , halved|
|Garlic||2 Clove (10 gm), crushed|
|Crushed chili flakes||1⁄4 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Black pepper||To Taste|
|Extra virgin olive oil||3 Tablespoon|
|Balsamic vinegar||2 Tablespoon|
|Dried pasta||1 Pound (500 Gram)|
|Freshly grated parmesan cheese||2 Tablespoon|
|Extra virgin olive oil||1 Tablespoon (Additional)|
Calories 851 Calories from Fat 242
% Daily Value*
Total Fat 26 g40.1%
Saturated Fat 3.3 g16.3%
Trans Fat 0 g
Cholesterol 8.8 mg
Sodium 299.1 mg12.5%
Total Carbohydrates 123 g41%
Dietary Fiber 8.9 g35.7%
Sugars 13.5 g
Protein 25 g50.3%
Vitamin A 43.4% Vitamin C 55.1%
Calcium 15.9% Iron 22.3%
*Based on a 2000 Calorie diet
Place tomato halves cut side up in an oven tray.
Sprinkle with garlic, chilli flakes, oregano, salt and pepper.
Drizzle over oil and vinegar.
Roast in oven until very soft and wilted,1 1/2 hours.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Place drained pasta in a warm bowl and toss with parmesan and 1-2 tbsp additional extra virgin olive oil.
Place tomatoes on top.
Serve immediately with additional parmesan.