-
Slow Roasted Local Tomatoes
- 12 Roma tomatoes (or the equivalent amount of other tomato varieties, including green tomatoes) cut in halves or in quarters (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
- 1 Tbsp canola oil (15 mL)
- 2 cups oven roasted tomatoes, julienned (500 mL)
- 1/2 cup whipping cream (125 mL)
- 1 lb cooked warm penne pasta (500 g)
- 10 leaves fresh basil, thinly sliced (chiffonade) (10 )
- 1/2 cup freshly shaved Parmesan cheese (125 mL)
-
Slow Roasted Local Tomatoes
- Preheat oven to 200°F (100°C)
- Place prepared tomatoes on a foil lined cookie pan.
- Sprinkle with salt and pepper and drizzle with canola oil.
- Bake for 4-6 hours.
*Roasted Tomatoes may be stored for up to one week, in refrigerator, or in the freezer for 1 month for use in other recipes.
Slow Roasted Local Tomatoes Penne Pasta
- In a large saucepan, heat canola oil over medium heat. Add tomatoes and whipping cream and heat and stir until tomatoes are heated through.
- Remove from heat. Season with pepper. Toss with cooked pasta and transfer to a serving bowl. Garnish with basil and Parmesan cheese.
- Serve immediately.
Slow Roasted Local Tomatoes Penne Pasta
- Makes
- 4-6
Nutritional Analysis
- Serving Size
- 1 cup (250 mL)
- Servings
- 4-6
- Calories
- 640
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Cholesterol
- 50 mg
- Sodium
- 320 mg
- Carbohydrates
- 87 g
- Fiber
- 10 g
- Protein
- 21 g
