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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 3 |
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Vine-ripened tomatoes roast up into a versatile sauce that's excellent over pasta, grilled chicken and fish or on toasted French bread for bruschetta. I often double or triple the recipe, and my husband still can't get enough. Ingredients:
2 pounds plum tomatoes |
2 tablespoons olive oil |
1 small onion, chopped |
1 garlic clove, minced |
1 teaspoon salt |
1 teaspoon sugar |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
hot cooked pasta |
shredded parmesan cheese |
Directions:
1. Cut tomatoes into wedges; discard seeds. Place the tomatoes in a greased 13-in. x 9-in. baking dish. Drizzle with oil. Sprinkle with onion, garlic and seasonings; toss to coat. Spread in a single layer.
2. Bake, uncovered, at 350° for 50-60 minutes or until heated through, stirring twice. Toss with pasta; sprinkle with Parmesan cheese. Yield: 3-4 servings.
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