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Slow Roasted Tomatoes In A Creamy Basil Sauce

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Ingredients
For slow roasted local tomatoes
  Roma tomatoes 12 , cut in halves or in quarters (Or The Equivalent Amount Of A Mixture Of Various Tomato Varieties, Including Green Tomatoes)
  Sea salt 2 Milliliter (1/2 Teaspoon)
  Pepper 2 Milliliter (1/2 Teaspoon)
For slow roasted local tomatoes penne pasta
  Canola oil 15 Milliliter (1 Tablespoon)
  Oven roasted tomatoes 500 Milliliter, julienned (2 Cup)
  Whipping cream 125 Milliliter (1/2 Cup)
  Cooked penne 1 Pound, warm (500 Grams)
  Fresh basil leaves 10 , thinly sliced (Chifoonade)
  Shaved parmesan cheese 125 Milliliter (1/2 Cup, Fresh)
Directions

SLOW ROASTED LOCAL TOMATOES
1.Preheat oven to 200 F ( C)
2.Prepare tomatoes and place on a foil lined cookie pan.
3.Sprinkle with salt and pepper and drizzle with canola oil.

SLOW ROASTED LOCAL TOMATOES PENNE PASTA
1.In a large saucepan over medium high heat, heat canola oil. Add tomatoes and whipping cream and heat and stir until tomatoes are heated through.
2.Remove from heat. Season with pepper.
3.Toss with cooked pasta and transfer to a serving bowl.
4.Garnish with basil and Parmesan cheese.
5.Serve immediately.
4.Bake for 4-6 hours.
*Extra tomatoes may be stored for up to one week, in refrigerator, or in the freezer for 1 month for use in other recipes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Tomato
Interest: 
Everyday

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