Slow Roasted Local Tomatoes Penne Pasta

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
1. Preheat oven to 200°F (100°C)
2. Place prepared tomatoes on a foil lined cookie pan.
3. Sprinkle with salt and pepper and drizzle with canola oil.
4. 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
1. In a large saucepan, heat canola oil over medium heat. Add tomatoes and whipping cream and heat and stir until tomatoes are heated through.
2. Remove from heat. Season with pepper. Toss with cooked pasta and transfer to a serving bowl. Garnish with basil and Parmesan cheese.
3. Serve immediately.