Wednesday, July 16, 2014

Roasted Tomatoes over Zucchini "Pasta" with Basil

This is one of my "forget about it" recipes. Very easy to prep, then just forget for 30 minutes. I used Campari and sun dried tomatoes for this recipe, but I often make it with only Campari or cherry tomatoes.  And, with summer zucchini on sale, I have been replacing all my pasta recipes with zucchini "pasta".  To "spiralize" the zucchini, I used a inexpensive tool off amazon, but you can use a mandolin as well.


Non-stick spray

1 Tbsp Sun Dried Tomatoes, chopped
1 Garlic Clove, chopped
4 Campari Tomatoes, halved
Crushed Red Pepper (optional)
2 tsp Balsamic Vinegar
2 tsp Extra Virgin Olive Oil

1-2 Zucchini

Handful of Basil, sliced
Parmigiana cheese

Heat your oven to 375 degrees.

In a small oven proof bowl, spray with non-stick spray.

To the bowl, add garlic, sun dried tomatoes, Campari tomatoes, salt, pepper,  and crushed red pepper (if you would like it spicy). Top with balsamic vinegar and extra virgin olive oil. I like to add the ingredients in this order so the garlic and sun dried tomatoes are on the bottom and don't burn.

Place in the oven for 30-40 minutes, stir half way through.

While the tomatoes are cooking, cut your zucchini into "pasta". Toss the zucchini with a bit of salt and place over a colander while the tomatoes are cooking. The salt with remove some of the water from the zucchini so the "pasta" is not wet.

When the tomatoes are done, they will make their own sauce in the bowl. Place the zucchini on a plate and heat in the microwave for just 60 seconds. Then top with the hot roasted tomato sauce and finish with basil and parmigiana cheese.

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