Fall is officially upon us and this week brought chilly temperatures along with having to turn on the furnace for the first time! Ok, and my space heater I’ll be honest. Cold weather is my nemesis, my arch enemy to be certain. I’m truly just cold most of the time, even in the summer! I mean, it’s a real problem. And it’s not just cold, it’s a chilled down to my very core type feeling. So I wear sweaters, keep coats and blankets in the car for those just in case moments and cook! Because, being in a hot kitchen is definitely good when you’re chilly.
In the spirit of Fall I was in the mood for a comfort food meal. And surely, when I think comfort food, I think pasta!!! I’m still growing those grape tomatoes and I wanted a way to use a large number of them in one recipe. Enter my preferred cooking method….roasting! Roasting tomatoes and garlic brings out a natural sweetness in them and provides such a depth of flavor to the dishes you use them in.
Start by slicing the grape tomatoes lengthwise and mincing the garlic. Mix them with olive oil, Kosher salt and black pepper and place them on a sheet pan. I actually used a spicy harissa flavored olive oil.
They come out sweet and delicious. You can use them over pasta, as a topping for bruschetta and stirred into rice or cous cous. You could also just eat them right off the sheet pan, they’re that yummy!
- 2 pints of grape tomatoes (I used red and yellow) - cut in ½ lengthwise
- 4 cloves of garlic - minced
- 2 Tablespoons olive oil - I used 1 Tbsp of a spicy harissa flavored olive oil and 1 Tbsp plain olive oil.
- Kosher salt
- black pepper
- Preheat the oven to 400 degrees.
- Place the tomatoes and garlic on a sheet pan.
- Drizzle them with the olive oil and sprinkle with Kosher salt and pepper.
- Mix the tomatoes with your hands until evenly coated with the oil.
- Roast in the oven for 15 to 20 minutes until soft and juice forms on the pan.
I used the roasted tomatoes over a whole grain thin spaghetti that I coated with basil pesto. I sautéed some peppers, onions and mushrooms that I added to the pasta as well. An easy vegetarian meal that’s the perfect comfort food for a chilly night!