I have eaten tomatoes in many different ways; in sauce, raw, in a salad, on a sandwich, as ketchup-you name it! I then read a recipe about roasting tomatoes and wondered why I hadn’t thought of that. I love roasting vegetables. First off, it’s SO easy to just toss some veggies with oil, salt and pepper and stick it in the oven and forget about it for 20 minutes or so. Granted, in the summer it can be a bit brutal, but I think these tomatoes are really worth it.
I chose grape tomatoes–in a mixture of yellow and red because I thought they looked nice and pretty together. The farm stand that I went to had two big bins of them and they were so gorgeous looking that I scooped up a huge bag of them. When I got home, I realized that there was no way I was going to eat a full pound of cherry tomatoes. Luckily, I thought of roasting them. The original recipe served them simply with a crusty loaf of bread. While that sounded fantastic, I decided to make a pasta dish. You can do whatever you feel like with these though. I’m sure they would taste great on a salad or as a side dish. Or simply eat them as a snack!
adapted from Baking Bites
2 Pints Cherry Tomatoes
Preheat oven to 400°F. Toss tomatoes, olive oil and salt in a bowl. Line a baking sheet with aluminum foil (this is definitely recommended as the tomatoes release a lot of liquid when they roast). Put in oven until soft and burst open–about 20 minutes.
Roasted Tomato, Feta and Basil Pasta
1 Recipe Roasted Tomatoes
1/2 Block of Feta Cheese
1/2 lb Pasta of your choice (I used whole wheat rotini)
7-8 Fresh Basil Leaves
Bring a large pot of salted water to a boil. Add pasta and cook until al dente.
When pasta is finished, add roasted tomato recipe, oil and all. Crumble feta into bowl. Chop basil leaves and add to the bowl. Mix together, adding more cheese, oil, salt and pepper to taste.