End Of Summer Roasted Heirloom Tomatoes And Pasta

1. 1

   Preheat the oven to 450 degrees. Line a large baking sheet with tin foil.

2. 2

   Slice the tomatoes in half. Remove the tough area that connects to the stem, if necessary. Leave cherry tomatoes whole. Place tomatoes into a large mixing bowl.

3. 3

   Add the olive oil, minced garlic, salt, vinegar, and pepper to the tomatoes. Mix using a wooden spoon or spatula.

4. 4

   Spread the tomatoes on the baking sheet and place in the oven. Roast 25-30 minutes, until the tomatoes are caramelized.

5. 5

   Once you put the tomatoes in the oven, bring a large pot of water to boil. Once the water is boiling, add the salt and pasta. Cook until al dente, about 10 minutes. Remove from heat, drain, then return the pasta to the pot.

6. 6

   When the tomatoes are done, dump the whole tray, juices and all, into the pasta pot. Mix using the wooden spoon or spatula. Serve onto plates, and add cheese to taste.

* Per serving · 4 servings · Values may vary.

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