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
Salt
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

Method
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.

Enjoy!

9 comments:

  1. Tänk, när tomaterna är så goda att man kan göra sådana här superbt enkla men ändå så smakstina rätter...
    Jag kängtar efter tomater som verkligen smakar tomat. De kostar sin vikt i guld, känns dte som - tyvärr :/.

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  2. Glömde förresten berömma dig för alla de vackra bilderna du tar numer! Missförstå mig rätt, det var inget fel på bilderna innan ditt blogguppehåll, men nu är de magnifika. Jag vill minnas att du skrev om ny fotoutrustning i höstas, och antar att det är den som agerat hjälpreda.
    Själv fick jag äntligen ändan u vahnen tiodigare i våras och började använda vår "riktiga" Carema, samt pallrade mig ut ur köket och bort från diskbänksbelysningen - med nog så framgångsrikt resultat. Fasar redan för höst- och vintermörkret - matbloggarnas värsta fotofiender.
    Få se om jag investerar i ett sådant där litet tält som man tydligen kan fota i för optimal belysning...?

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  3. Ber om ursäkt för alla stavfel, jag har en blodsockersvacka. Mot lunchen!

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  4. Annika,

    Ibland ar det basta sattet att laga nagot om det gors sa enkelt som mojligt.

    I min vanliga affar kan jag valja mellan typ 3 - 4 olika prislagen av varje tomatsort. For en ratt som det har blir det den dyraste och mest smakrika. I bland blir det enkelt och billigt istallet. Beror lite pa hur sent i manaden det ar och vad jag kokar ;)

    Tackar sa mycket! Det ar samma utrustning som tidigare, jag har bara borjat anvanda mitt matbord istf skarbradan - mycket battre ljus fran de franska dorrarna jamte bordet.

    Talt ar bra, men min lampa Lowel EgoLight (sok pa bloggen for en bild/artikel) med reflektor funkar valdigt bra. En andra lampa fran andra sidan vore annu battre.. ;)

    Inga problem med stavningen, jag anvander ju inte ens svenska tecken ;)

    // Mike

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  5. Mike,

    I am so glad you’re going all vegetarian on us for this post; because that's the way we eat most of the time around here.

    I'm saving this recipe. It looks delicious.

    Laura

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  6. Roasted tomatoes DO rock!!!!! They get so sweet and creamy! I love them! And, like you say, they're so versatile and can go on pasta, pizza, crackers, veg, meats, cheese, anything. I'd just eat spoonfulls of them and get the job done at once! hahaha this looks delicious!

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  7. thats a great recipe thanks for sharing will need to try it love the blog rebecca

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  8. T-C-P - I'm afraid that my posts will be mainly centered around non-vegetarian dishes but I promise to try and come up with the odd vegetarian ones too. Hope you try this and that you like it.

    Marta - Yeah, I do have to keep testing the flavour once they're out of the oven. I decimate the amount quite a bit just doing quality checks before it ends up on the plate. ;)

    C & C - Thank you! I'm glad you liked the recipe, as well as the blog. I hope to see you back.

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  9. Ooooh, I felt like I was the chef of an amazing restaurant... REALLY easy, REALLY delicious... Your cooking is definitely on my radar now!! :)

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Please leave a comment. Positive or negative - all comments are welcome and useful. I do enjoy hearing what you think of my posts, what is good and what needs improving so please post away.

// Mike

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