Friday, 29 May 2009
Recipe - Spaghetti with Roasted Baby Plum Tomatoes
Yes, I know. I'm going all vegetarian on you again. Please hang in there though, because these roasted tomatoes rock. They rock so hard that they might blow your socks off...
This time I just mixed them up with some spaghetti but you can use them in so many more ways than that. Use them on homemade pizza, let them cool down and some fresh chopped herbs to make a nice side/salsa for grilled meats or why not build an awesome baguette with some salami and stuff? I'm sure that you can figure out many more uses for them.
I used baby plums, if you use bigger ones - adjust the timings upwards in order to cook them well.
For once I didn't have any parmesan at home, but if you have some - it is awesome to grate some of it on top of this dish.
Let's have a look at the recipe...
Ingredients (makes about 2 portions)
250g baby plum tomatoes, cut lengthwise
2 tbsp olive oil + some for drizzling
Freshly ground pepper
1 tbsp mixed dried herbs
2 cloves garlic, finely chopped
Fresh basil leaves, torn
2 portions of spaghetti, cooked per the instructions on the packaging
Preheat the oven to 220c.
Put some tinfoil onto a baking sheet. Put the tomatoes onto the tinfoil, cut side up, and drizzle with some olive oil and season well. Mix the olive oil, mixed dried herbs and garlic in a non-reactive bowl.
Pop the baking tray into the oven for about 20 minutes or until they start to turn brown.
Once the tomatoes have reached this stage, take them out and mix in with the contents of the bowl. Pour the tomato mix back onto the baking tray and put back into the oven for about 5 minutes.
Remove the tray, pour the tomatoes back into the same bowl and stir in the basil.
Stir the tomato mix through the spaghetti and serve up.