Sunday, July 22, 2007

Roasted Tomato Sauce for Pasta

1 1/2 pints cherry (or grape) tomatos
olive oil (about 1/4 cup total)
2 cloves crushed garlic
1 tablespoon balsamic vinegar
pinch of sugar
Salt and Pepper
Panko bread crumbs (japenese sytle breadcrumbs) or Italian bread crumbs approx 1/2 cup but enough to cover the tomatos.
Parmesan cheese about 1/4 cup.

Cut tomaotos in half and place cut side up so they cover the bottom of a baking dish (I use a square pyrex) that you have either Pam'ed or coated with olive oil. Drizzle tomaotes with olive oil, vinegar, pinch of sugar and salt and pepper. Cover with Panko bread crumbs, and sprinkle with parmesan cheese. Drizzle top with a bit more olive oil.

Roast in a 400 degree over for about 35 minutes or until the breadcrumbs start to brown and the edges of the tomatoes are carmelized.

Serve over pasta or Ravioli. Yum.

No comments:

Post a Comment