Serves a Crowd

End of Summer Roasted Heirloom Tomatoes and Pasta

September  2, 2012
0 Ratings
  • Serves 6
Author Notes

This is a recipe I use to get rid of all the abundance of tomatoes from our plants at the end of the summer. My husband converted our front yard into 1000 square feet of vegetable garden, and plants over a dozen varieties of heirloom tomatoes every year. This recipe is what we turn to when we simply can't can anymore. It's very easy to throw together for a group of guests and the leftovers make a wonderful cold pasta salad. I adapted the roasted tomato recipe from Ina Garten's roasted tomatoes with basil recipe. She uses roma tomatoes, sugar and basil. She also instructs you to seed the tomatoes, but I leave the seeds in. I find that our fresh garden tomatoes have no need of these additions, though adding basil to the cold leftovers is tasty. Also, instead of using roma tomatoes, we use a variety of heirlooms, which add color and wonderful flavors. Use your favorites - we like Black Krims, Green Zebras, and Isis Candy cherry tomatoes. If you are growing cherry tomatoes, substitute one basket of cherry tomatoes for 3 or 4 heirlooms. The result is an easy and delicious dinner! —adwillis

What You'll Need
  • 12 heirloom tomatoes
  • 1/4 cup good olive oil - I use one of Copper Hill's varieties
  • 2 medium garlic cloves, minced
  • 1 1/2 teaspoons coarse sea salt, plus another generous tablespoon for the pasta water
  • 1 1/2 tablespoons balsamic vinegar - I use Copper Hill's Black Currant Balsmic Vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound pasta - I use De Cecco's Cavatappi
  • Grated Parmesan and Romano cheese, to taste
  1. Preheat the oven to 450 degrees. Line a large baking sheet with tin foil.
  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. Add the olive oil, minced garlic, salt, vinegar, and pepper to the tomatoes. Mix using a wooden spoon or spatula.
  4. Spread the tomatoes on the baking sheet and place in the oven. Roast 25-30 minutes, until the tomatoes are caramelized.
  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. 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.

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