We are continuing with the tomato theme, because we just had the best tomato season ever here on the farm, & so we have been coming up with ways to use all of the wonderful tomatoes. Mrs. Cog Hill made this dish one night, using the amazing & so delicious, Sungold Cherry Tomatoes, & it was just so dang good!! It now has become one of our most favorite dishes & we have been eating it every week. Plus it also is great left over as well. Oh I forgot to mention, it is super easy & every ingredient, besides the pasta, comes from our garden!
7 Cups of Cherry Tomatoes(Halved) We used Sungolds, but any cherry tomato will work
4 Cloves of Minced Garlic
4 Tablespoons of Olive Oil
2 Tablespoons of Balsamic Vinegar
1/2 Teaspoon of Dried Basil -or- 1 Teaspoon of Fresh Chopped Basil
1/2 Teaspoon of Dried Oregano -or- 1 Teaspoon of Fresh Chopped Oregano
2 Sprigs of Fresh Thyme (May be omitted)
1 Teaspoon of Salt (May need to add more, so season to taste)
1 Teaspoon of Fresh Cracked Pepper
1lb of Your Favorite Pasta
1/4 Cup of Fresh Sliced Basil
1/3 Cup of Fresh Parmesan Cheese
Preheat oven to 450F.
Mix all of the ingredients together except the pasta
Spread everything out on a baking sheet
Roast for 15 minutes on 450F, & then broil for a minute or two. Just enough so it gets a tad charred for a little extra flavor.
While your tomatoes are roasting, go ahead & cook your pasta in salted boiling water, per your package instruction. Once cooked, drain the pasta, but do not rinse.
Place pasta in a large bowl & add one to two tablespoons of pasta water.
Remove the thyme sprigs & add the roasted tomatoes & all the pan drippings & juices to the pasta & toss it all together
Serve & top each dish with fresh sliced basil & parmesan cheese.
Hope y'all enjoy!