Tuesday, September 8, 2015

Pasta with Slow Roasted Tomatoes (2 ways)

I keep buying large amounts of cherry tomatoes and then forgetting about them until it's almost too late. To use up a bunch at once before they go bad, I've been slow roasting them by lining a baking tray with tin foil, halving the tomatoes, giving them a quick mix with olive oil and baking them at 250 for about 3 hours. I've been trying not to use the oven since it's been so hot, but I LOVE tomatoes after they've been slow roasted and it's way better than letting any tomatoes go to waste. Remember to keep the oil - it's good.

I can definitely go for some plain slow roasted tomatoes, but I wanted to share a couple pasta recipe ideas that make good use of them.

Gnocchi au Gorgonzola 
(aka one of my all-time favorite things to make since high school... not healthy)

1 package gnocchi, cooked
1/2 cup Gorgonzola (or blue cheese), cut up or crumbled
1/4 cup butter
1/4 cup heavy cream or half & half
a lot of slow roasted tomatoes (in their olive oil if possible)
1 tbsp chives, chopped

In a small saucepan over medium low heat, combine the cheese and butter and heat until the butter melts, stirring to help melt the cheese. Add the cream and stir to combine. Don't let it bubble too much. Mix with the gnocchi, tomatoes and top with chives.

Nice & Simple Pasta - Garlic, Basil & Tomatoes

2 servings angel hair pasta, cooked 
(pictured is fresh angel hair pasta from Ohio City Pasta, bought at the Squirrel Hill Farmer's Market)
2 tbsp extra virgin olive oil
3-4 cloves garlic, minced
6-7+ leaves fresh garlic, chopped
1 tsp red pepper flakes
lots of slow roasted tomatoes

In a large pan, heat up the oil over medium low heat. Add the garlic, basil and hot pepper flakes and cook until the garlic is toasted a little. Add in the pasta and mix. Serve with slow roasted tomatoes. 

1 comment:

  1. Been roasting a lot of tomatoes too. Roasted tomato soup yaaaa



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