Have you noticed all of the different varieties of cherry tomatoes at your market? There are grape tomatoes; orange, yellow, and red cherry tomatoes; Supersweet-100 hybrid cherry tomatoes, to name a few.
I even saw a small container of tiny heirloom tomatoes at my market this week. Purples, orange, yellow and every shade of red, cherry tomatoes are a cook’s best friend before the real tomato season begins. They have little bursts of sweet flavor when tossed into a salad and are a nice surprise when halved and roasted in the oven — allowing their rich, intense caramel tomato flavor to come forward.
This roasted-tomato sauce would be delicious spooned over a simple piece of fish. I also have enjoyed it spooned on top of crispy toasted slices of French bread. I usually add a grating of Parmesan cheese on top of the tomato mixture to transform it into a lovely appetizer. A glass of sparkling wine would be a nice addition.
The adaptation of today’s recipe from food writer Nancy Harmon Jenkins is rustic in flavor and presentation and definitively delicious. I have increased the tomatoes because, frankly, you can never have enough caramelized tomato flavor on plain pasta.
I like to use any variety of cherry tomatoes or the smaller grape tomatoes. A bonus is that you can serve this right out of the baking dish, so use a pretty dish that can come to table.
Plan on a few minutes to halve the tomatoes, but that’s the most work you will do for this recipe. Serve this on its own with a mixed-greens salad or serve it alongside simple grilled fish or chicken.
Help is on the way
• Add cooked shredded chicken to the pasta for a more substantial dish.
• Grill shrimp or scallops and place on top of the pasta.
• Refrigerate any leftover pasta and serve chilled the next day, with cold roast chicken, salmon or halibut.
• Add a little balsamic syrup (to the pasta).
This dish is best made just before serving.
Pasta with roasted cherry tomatoes
1½ pounds ripe cherry or grape tomatoes, halved
4 garlic cloves, minced
½ cup fresh French bread crumbs
½ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
1/4 cup olive oil
1 pound penne, fusilli or farfallini pasta
½ cup finely chopped fresh basil
Preheat the oven to 400 degrees. Put the tomato halves in a large baking dish that can be brought to the table.
In a small bowl, combine the garlic, bread crumbs, cheese, salt and pepper. Spoon evenly over the tomatoes. Spoon the olive oil evenly over the mixture.
Roast the tomatoes for 30 to 35 minutes, or until the mixture is bubbly, browned and slightly thickened.
In a large pot of salted boiling water, cook the pasta for about 10 minutes, or until al dente. Drain well.
Add the pasta to the tomato mixture in the baking dish. Add the basil and toss to combine. Sprinkle cheese on top. Serve immediately. Makes 4 to 6 servings.
Diane Rossen Worthington is the author of 18 cookbooks, including “Seriously Simple Holidays.” To contact her, go to www.seriouslysimple.com.
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