Roast Tomato Recipe

Roast Tomato picture

Summary

Preparation Time30 MinCooking Time1 Hr 30 Min
Ready In2 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings3
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Fresh ripe tomatoes6 , halved
 Garlic2 Clove (10 gm), crushed
 Crushed chili flakes1⁄4 Teaspoon
 Dried oregano1⁄2 Teaspoon
 Salt To Taste
 Black pepper To Taste
 Extra virgin olive oil3 Tablespoon
 Balsamic vinegar2 Tablespoon
 Dried pasta1 Pound (500 Gram)
 Freshly grated parmesan cheese2 Tablespoon
 Extra virgin olive oil1 Tablespoon (Additional)

Nutrition Facts

Serving size

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

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.
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