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Roast Tomato

Fettuccine.Inn's picture
Ingredients
  Fresh ripe tomatoes 6 , halved
  Garlic 2 Clove (10 gm), crushed
  Crushed chili flakes 1⁄4 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Extra virgin olive oil 3 Tablespoon
  Balsamic vinegar 2 Tablespoon
  Dried pasta 1 Pound (500 Gram)
  Freshly grated parmesan cheese 2 Tablespoon
  Extra virgin olive oil 1 Tablespoon (Additional)
Directions

Preheat oven to 150°C (300°F) Gas 2.
Place tomato halves cut side up in an oven tray.
Sprinkle with garlic, chilli flakes, oregano, salt and pepper.
Drizzle over oil and vinegar.
Roast in oven until very soft and wilted,1 1/2 hours.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain.
Place drained pasta in a warm bowl and toss with parmesan and 1-2 tbsp additional extra virgin olive oil.
Place tomatoes on top.
Serve immediately with additional parmesan.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Roasted
Restriction: 
Vegetarian
Ingredient: 
Tomato
Preparation Time: 
30 Minutes
Cook Time: 
90 Minutes
Ready In: 
120 Minutes
Servings: 
3

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