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Slow Roasted Tomatoes In A Creamy Basil Sauce Recipe Video
|For slow roasted local tomatoes|
|Roma tomatoes||12 , cut in halves or in quarters (Or The Equivalent Amount Of A Mixture Of Various Tomato Varieties, Including Green Tomatoes)|
|Sea salt||2 Milliliter (1/2 Teaspoon)|
|Pepper||2 Milliliter (1/2 Teaspoon)|
|For slow roasted local tomatoes penne pasta|
|Canola oil||15 Milliliter (1 Tablespoon)|
|Oven roasted tomatoes||500 Milliliter, julienned (2 Cup)|
|Whipping cream||125 Milliliter (1/2 Cup)|
|Cooked penne||1 Pound, warm (500 Grams)|
|Fresh basil leaves||10 , thinly sliced (Chifoonade)|
|Shaved parmesan cheese||125 Milliliter (1/2 Cup, Fresh)|
Serving size: Complete recipe
Calories 2796 Calories from Fat 874
% Daily Value*
Total Fat 99 g151.6%
Saturated Fat 52 g259.9%
Trans Fat 0.1 g
Cholesterol 438.3 mg
Sodium 4300 mg179.2%
Total Carbohydrates 338 g112.7%
Dietary Fiber 35.6 g142.5%
Sugars 118.2 g
Protein 139 g277.9%
Vitamin A 377.4% Vitamin C 448.2%
Calcium 157.6% Iron 36.7%
*Based on a 2000 Calorie diet
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.
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.