Penne with Roasted Heirloom Tomato Sauce

This is a great example of our creativity in the kitchen. Leftover roasted heirloom cherry tomatoes gave way to this rich and savory sauce that had just a hint of sweetness. Tossed with whole wheat penne pasta this made for a quick rendition of our Meatless Monday tradition.

RoastedTomatoPasta.jpg

Serves 4 to 6

Total Approx. Time: 20 minutes (10 minutes prep time; 10 minutes cook time)

INGREDIENTS

1.5 to 2 pounds heirloom cherry or grape tomatoes, halved or quartered dependent on size

2 to 3 tablespoons olive oil

2 tsps dried thyme

3 to 4 garlic cloves

Sea salt and black pepper

1 cup fresh basil, packed

1 pound pasta of choice (e.g. fresh, whole wheat, gluten free, lentil or chickpea pasta)

Freshly grated parmesan and basil for garnish

METHOD

Preheat oven to 400 degrees and line a baking sheet with foil and parchment paper. Slice the tomatoes in half or quarter them depending on the size. Spread tomatoes evenly along the parchment lined baking sheet, drizzle with olive oil, and season with salt and pepper. Sprinkle the dried thyme among the tomatoes evenly and lightly toss together to combine the thyme with tomatoes. Roast tomatoes in oven for about 10 minutes until blistered and soft. Meanwhile, cook pasta of choice according to instructions. Drain pasta and set aside.

Once roasted, place tomatoes in a food processor. Add the garlic cloves and fresh basil. Pulse together in the food processor until combined. Pour the sauce into a large skillet and simmer on low heat for 5 minutes. Add cooked pasta and toss together to combine. Serve immediately garnishing with fresh parmesan and julienned basil.

jerry kellar