Roasted Garlic And Cherry Tomato Pasta Sauce Recipes

ROASTED CHERRY TOMATO SAUCE

Roasted Cherry Tomato Sauce image

This roasted cherry tomato sauce is super easy to make and packed with flavor. The cherry tomatoes are roasted with olive oil, onions, garlic, and thyme until their flavor condenses and they're beautifully sweet. You can either serve them whole or blend them into a delicious roasted cherry tomato pasta sauce.

Provided by Kristen Stevens

Categories Sauce

Time 1h20m

Number Of Ingredients 6

Ingredients

6 cups cherry tomatoes (see notes)
1 medium onion (sliced)
4 cloves garlic (smashed with the side of your knife)
6 sprigs thyme (sub 1 teaspoon Italian seasoning)
2 tablespoons olive oil
1 teaspoon EACH: sea salt and pepper

Steps:

Preheat your oven to 425 degrees.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 119 kcal, Sugar 7 g, Sodium 608 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 13 g, Fiber 2 g, Protein 3 g, UnsaturatedFat 6 g

PASTA WITH ROASTED GARLIC AND CHERRY TOMATOES

Pasta With Roasted Garlic and Cherry Tomatoes image

Prep time approx. 40 min (I found this in the May 2003 Canadian Living Magazine) This is a quick and easy recipe. Garlic becomes mellow when roasted,(so don't let 12 cloves scare you away) and roasting the tomatoes brings out the rich flavor. The two compliment each other. Using cherry tomatoes saves time so if you use other kinds of tomatoes it may take longer. I have two kids age 11 and 14 who love this recipe and always have more than one helping.

Provided by heather in Ont

Categories Spaghetti

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 cups cherry tomatoes, cut in half
12 garlic cloves, cut in half (don't be shy)
1/4 cup extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon hot pepper flakes
1/4 teaspoon ground pepper
1 lb bucatini pasta (I used bow tie) or 1 lb your favourite pasta (I used bow tie)
1/4 cup chopped fresh parsley
1/2 cup freshly shaved parmesan cheese

Steps:

In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
The tomatoes should be shriveled and the garlic tender.
Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
Drain and return pasta to pot.
Add garlic tomato mixture and parsley, tossing to coat.
Serve with sprinkle freshly grated Parmesan cheese.
If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.

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