Our tomato vines are still going STRONG! I can’t stand to see them go to waste, so I searched for a recipe so I could make the best use of these late bloomers. This is a variation of another recipe we love that uses roasted tomatoes and ravioli. You can find that recipe here. The recipe I’m sharing today is VERY close to that recipe. The one difference is that this makes up a bit of a chunky sauce poured over spaghetti. I know this…both are delicious and a fantastic way to use up those cherry tomatoes! I halved this recipe and it gave us supper for two nights. It was delicious!’
You could cook up this sauce and freeze it, too!
Balsamic Roasted Cherry Tomatoes and Pasta
- 2 pounds ripe cherry tomatoes halved (or grape tomatoes)
- 4 tablespoons extra virgin olive oil
- 3-4 cloves garlic minced
- 2 tablespoons fresh thyme leaves or 2 tsp dried thyme
- 2 tablespoons aged balsamic vinegar
- 1 tablespoon granulated sugar
- Salt and pepper
For the Cherry Tomato Pasta –
- 1 pound spaghetti or fettuccini
- 1 cup fresh basil leaves – (I didn’t have this, so omitted it.)
- ½ cup shaved parmesan cheese – (I used grated Parmesan)
Instructions
- For the roasted cherry tomato recipe: Preheat the oven to 400°F. Set out a large rimmed baking sheet.
- Rinse and dry the cherry tomatoes. Cut in halves. Then place on the baking sheet. Drizzle the olive oil and balsamic vinegar over the top of the tomatoes. Sprinkle the minced garlic, fresh thyme leaves, and sugar over the tomatoes. Gently toss to coat.
- Spread the tomatoes out in a single layer. Generously sprinkle with salt and pepper.
- Roast in the oven for 30 to 40 minutes, until the tomatoes are very wilted, and the pan juices have started to thicken.
- Serve warm, or refrigerate until ready to use.
- For the cherry tomato pasta: Cook the pasta according to the package instructions. Drain and reserve 1/2 cup of pasta water.
- Once the roasted cherry tomatoes come out of the oven, place the cooked pasta in a large bowl. Pour the cherry tomatoes and juices over the top.
- Add Parmesan cheese. Toss to coat the pasta in the sauce. If needed, toss in 1/4 cup to 1/2 cup pasta water to loosen up the sauce. Serve warm.
You just can’t go wrong with a savory Italian recipe like Balsamic Roasted Tomatoes and Pasta! I hope you love it like we did!
RefreshHer 