Slow Roasted Tomatoes In A Creamy Basil Sauce Recipe Video
Ingredients
SLOW ROASTED LOCAL TOMATOES
INGREDIENTS:
10-12 Roma tomatoes (or the equivalent amount of a mixture of various tomato varieties, including green tomatoes) cut in halves or in quarters (10-12 )
1/2 tsp sea salt (2 mL)
1/2 tsp pepper (2 mL)
3 Tbsp canola oil (45 mL)
SLOW ROASTED LOCAL TOMATOES PENNE PASTA
INGREDIENTS:
1 Tbsp canola oil (15 mL)
2 cup oven roasted tomatoes, julienned (500 mL)
1/2 cup whipping cream (125 mL)
1 lbs cooked warm penne pasta (500 g)
10 leaves fresh basil, thinly sliced (chiffonade) (10 )
1/2 cup freshly shaved Parmesan cheese (125 mL)
Directions
SLOW ROASTED LOCAL TOMATOES
1.Preheat oven to 200 F ( C)
2.Prepare tomatoes and place on a foil lined cookie pan.
3.Sprinkle with salt and pepper and drizzle with canola oil.
SLOW ROASTED LOCAL TOMATOES PENNE PASTA
1.In a large saucepan over medium high heat, heat canola oil. Add tomatoes and whipping cream and heat and stir until tomatoes are heated through.
2.Remove from heat. Season with pepper.
3.Toss with cooked pasta and transfer to a serving bowl.
4.Garnish with basil and Parmesan cheese.
5.Serve immediately.
4.Bake for 4-6 hours.
*Extra tomatoes may be stored for up to one week, in refrigerator, or in the freezer for 1 month for use in other recipes.
1.Preheat oven to 200 F ( C)
2.Prepare tomatoes and place on a foil lined cookie pan.
3.Sprinkle with salt and pepper and drizzle with canola oil.
SLOW ROASTED LOCAL TOMATOES PENNE PASTA
1.In a large saucepan over medium high heat, heat canola oil. Add tomatoes and whipping cream and heat and stir until tomatoes are heated through.
2.Remove from heat. Season with pepper.
3.Toss with cooked pasta and transfer to a serving bowl.
4.Garnish with basil and Parmesan cheese.
5.Serve immediately.
4.Bake for 4-6 hours.
*Extra tomatoes may be stored for up to one week, in refrigerator, or in the freezer for 1 month for use in other recipes.
Chef
