Roasted tomato toss

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PREP TIME

10 min

Makes

4 appetizers or 2 main courses

* PLUS Cooking time: 8 minutes, Roasting Time: 8 minutes
Roasted tomato toss

© Royalty-Free/Masterfile


Ingredients

  • 3 garlic cloves
  • 1 pint cherry or grape tomatoes
  • 2 tbsp olive oil
  • 1 tsp dried basil leaves
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 450-g pkg fettuccine or linguine pasta , about 1-in. bunch
  • 1/4 cup chopped fresh basil
  • 1/2 cup crumbled feta , or grated parmesan

Instructions

  • Preheat oven to 500F (250C). Bring a large saucepan of water to a boil. Coarsely chop garlic. Place tomatoes in a 9-inch (23-cm) pie plate. Drizzle with oil and stir to coat tomatoes. Sprinkle with garlic, dried basil, salt and pepper. Roast, uncovered, in centre of 500F (250C) oven. Stir occasionally until tomatoes begin to split and skin shrivels, 8 to 10 minutes.
  • Meanwhile, add pasta to boiling water and cook according to package directions, 8 to 10 minutes. Drain, then place in a large bowl. Add roasted tomatoes with their juices. Stir in fresh basil and feta. Taste and add more cheese, if needed.

Nutrition (per serving)

  • Calories
  • 652,
  • Protein
  • 20.1 g,
  • Carbohydrates
  • 92.7 g,
  • Fat
  • 22.4 g,
  • Fibre
  • 6.8 g,
  • Sodium
  • 1227 mg.

Roasting cherry tomatoes heightens their sweetness. Serve this toss as an appetizer, side dish or main course.