PASTA WITH OVEN-BAKED HERB TOMATOES

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Yesterday I saw that Alanna of A Veggie Venture, another food blogger with whom I have become friends, had posted a recipe of a salsa made of roasted tomatoes, jalapenos and a lot of other tasty things and I suddenly knew what to make for dinner! This pasta ‘sauce’ doesn’t resemble Alanna’s salsa much, the only common denominator is actually the roasted tomatoes that but I have to thank her for giving me the impetus to come up with what to give the starving hordes here! Simple, easy to make and a lot of taste to enjoy! And if you don’t serve the tomatoes with pasta, you can serve them as they are.
Next week Weekend Herb Blogging turns 1 and we have to come up with our very favourite herb so this week I do the opposite, I go for 4 herbs in one go! This week and the next week, WHB is hosted by its creator Kalyn of Kalyn’s Kitchen, so don’t forget to check out her roundup on Monday, not only will you find new recipes and probably new blogs, you will also meet Kalyn and that’s always nice!

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PASTA WITH OVEN-BAKED HERB TOMATOES

Pasta of some sort
Tomatoes, smallish
Thyme, fresh
Sage, fresh
Oregano, fresh
Rosemary, fresh
(cloves of garlic, finely chopped)
Salt
Sugar
Olive oil

- Divide the tomatoes (if they are big, you quarter them) and put them in a tin with the flat side up.
- Chop all the herbs finely, the quantity you use depends on how herby you want it and how many tomatoes you are using. Sprinkle the herbs over the tomatoes, then you sprinkle a little sugar and some salt over them as well. If you want to add garlic, sprinkle that as well!
- Bake them in 150° C / 300° F for about 40-45 minutes. After 30 minutes you can press the tomatoes with a fork so that the juices come out and the don’t get to soggy in the end.
- While the pasta is cooking you take out the tomatoes, divide them, check the salt and put them in a large pan. While you drain the pasta, heat up the tomatoes and toss them with the pasta before serving.

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L