Roasted Garlic And Tomato Mostaccioli Recipes

Steps:

• Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

Steps:

• Preheat oven to 180°C.
• Line a baking tray with non-stick baking paper.
• Place the cherry tomato halves in a single layer on lined tray.
• Place garlic on tray.
• Drizzle the tomatoes with 1 tsp of the oil and season with salt and pepper.
• Roast tomatoes and garlic in preheated oven for 30 minutes or until tomatoes shrivel around edges and garlic is soft.
• Remove from oven and squeeze garlic from skin, chop roughly and place in a small bowl.
• Set aside.
• Bring the stock just to the boil in a saucepan.
• Reduce heat and hold the stock at a gentle simmer.
• Heat remaining oil in a medium heavy-based saucepan over medium heat.
• Add the onion and cook, stirring occasionally, for 7 minutes or until onion is soft and light golden.
• Add the rice and cook, stirring, for 1 minute or until lightly coated with oil.
• Add a ladleful of the simmering stock to the rice and use a wooden spoon to stir constantly over medium-low heat until the liquid is completely absorbed.
• Continue to add the stock, a small ladleful (about ¼ cup) at a time, stirring constantly, and allow liquid to be absorbed before adding the next ladleful.
• Cook until rice is tender yet firm to the bite and risotto is creamy.
• Start tasting after about 15 minutes- it will probably take about 20-25 minutes to cook and should be moist and creamy when finished.
• Remove the risotto from the heat and add the garlic, basil and parmesan, and stir gently to combine.
• Taste and season with salt (if needed) and pepper.
• Add the tomatoes and fold through the rice gently.
• Spoon into serving bowls and serve immediately sprinkled with a little extra pepper.

Steps:

• Heat oven to 300 degrees F. Place aluminum foil on cookie sheet; generously brush with 1 tablespoon of the oil. Arrange tomato halves, cut sides up, in single layer on foil; brush with 2 teaspoons of the oil. Sprinkle with sugar, salt and pepper.
• Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.
• Cook and drain pasta as directed on package.
• Squeeze garlic into remaining 1 1/2 teaspoons oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately.

Steps:

• Heat oven to 300 degrees.
• Line cookie sheet with aluminum foil.
• Generously brush with 1 tablespoon of the oil.
• Arrange tomato halves, cut sides up, in a single layer on cookie sheet.
• Brush with 4 teaspoons of the oil.
• Sprinkle with salt, sugar, and pepper.
• Cut 1/2 inch top of garlic bulb.
• Drizzle 2 teaspoons of the oil over garlic bulb.
• Wrap in aluminum foil.
• Place on cookie sheet with tomatoes.
• Bake 55-60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel.
• Cool slightly.
• Cook and drain pasta as directed on package.
• Squeeze garlic into remaining 1 tablespoon oil and mash until smooth.
• Toss with pasta.
• Add tomato and basil.
• Toss.
• Top with cheese.
• Serve immediately.