Roast Tomato Recipe
Ingredients
| 6 fresh ripe tomatoes, halved | ||
| Garlic | 2 Clove (5gm), crushed | |
| 1/4 tsp crushed chilli flakes | ||
| Dried oregano | 1/2 Teaspoon | |
| Salt, black pepper | ||
| Extra virgin olive oil | 3 Tablespoon | |
| Balsamic vinegar | 2 Tablespoon | |
| Pasta | 500 Gram, dried | |
| Grated parmesan | 2 Tablespoon | |
| Additional extra virgin olive oil | ||
Directions
Preheat oven to 150°C (300°F) Gas 2.
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.
Drain.
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.
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.
Drain.
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.
Chef
