Mediterranean Pasta With Fire Roasted Tomatoes Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
• Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.

Steps:

• Place tomato halves, cut sides up, in foil-lined 15 x 10 inch pan which has been sprayed with no stick cooking spray.
• Mix 1/4 cup of the olive oil, minced garlic, spiced sea salt and pepper in a small bowl.
• Spoon over tomatoes. Drizzle with 2 tablespoons of the olive oil.
• Bake in pre-heated 400 degree F oven 45 to 60 minutes or until tomatoes are soft and browned on top.
• Place 1/2 of the roasted tomatoes and remaining 2 tablespoons olive oil in large bowl. Coarsely mash tomatoes.
• Add pasta and remaining roasted tomatoes; toss to mix well.
• Add Italian sausage (if using); toss to mix well.
• Sprinkle with additional spiced sea salt, if desired.
• Serve with fresh parmesan cheese sprinkled on top and a warm hearty bread and green salad.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about 1/2 cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.

Steps:

• Place tomatoes cut side up on foil lined pan sprayed with Pam. Mix 1/4 cup olive oil, garlic, and seasonings in small bowl. Spoon over tomatoes. Drizzle with 2 T of remaining oil.
• Roast in preheated 400°F oven 45-60 minutes until tomatoes are soft and browned on top.
• Prepare pasta as directed on package. Drain well. Place 1/2 of roasted tomatoes in bowl with remaining 2 T olive oil and mash coarsely. Add pasta and remaining tomatoes. Toss to mix well. Sprinkle with parmesan and additional crushed pepper if desired.

Steps:

• In small bowl mix ¼ cup of the olive oil, garlic, Italian seasoning, crushed red pepper, sea salt and pepper. Wash tomatoes and slice in half. Add tomatoes to bowl with olive oil and seasonings. Mix gently and pour onto shallow, foil-lined pan, sprayed lightly with Pam cooking spray. Spread in single layer. Drizzle with 2 tbls. of the olive oil.
• ROAST in preheated 400 degree oven for 45 to 60 minutes until tomatoes are soft and dark brown on top.
• PREPARE pasta as directed on package. Drain well. Place ½ of the roasted tomatoes and remaining 2 tbls. olive oil in large bowl. Coarsely mash tomatoes. Add pasta and remaining ½ of tomatoes; toss to mix well. Sprinkle with shredded Parmesan cheese and additional red pepper, if desired.
• SERVE with salad and garlic bread.

Steps:

• Place tomato halves, cut sides up, in foil-lined 15" x 10" x 1" pan sprayed with no stick cooking spray. Mix 1/4 cup oil, garlic and seasonings in small bowl. Spoon over tomatoes. Drizzle with 2 Tlb of remaining oil.
• Roast in preheated 400 F oven 45 to 60 minutes until tomatoes are soft and lightly browned on top.
• Prepare pasta as directed on package. Drain well. Place 1/2 of the roasted tomatoes and remaining 2 Tlb oil in large bowl. Coarsely mash tomates. Add pasta and remaining tomates, toss to mix well. Sprinkle with shredded Parmesan cheese and additional crushed red pepper, if desired.

Steps:

• Core and slice the tomatoes, and arrange them in a serving dish.
• Sprinkle the shallots over the tomatoes.
• Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes.
• Let stand for 5 minutes before serving, or refrigerate, covered, for up to 3 days.
• Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.

Steps:

• Place tomato halves, cut sides up, in foil-lined 15x10x1 inch pan which has been sprayed with cooking spray. Mix 1/4 C of th eolive oil, garlic, sea salt and pepper in small bowl. Spoon over tomatoes. Drizzle with 2 Tbsp olive oil. Bake in preheated 400 oven 45-60 minutes or until tomatoes are soft and browned on top. Place 1/2 of the roasted tomatoes and remaining 2 Tbsp olive oil in large bowl. Coarsely mash tomatoes. Add pasta and remaining roasted tomatoes; toss to mix well. Sprinkle with additional sea salt, if desired.