Tomatoes Roasted With Rosemary and Lemon
- Reviews 2
Ready In: 55 mins
Serves: 10
Ingredients
- 1⁄3 cup flat leaf parsley, chopped
- 1 tablespoon fresh rosemary, chopped (or 1 tsp. dried)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon rind, grated
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 4 lbs plum tomatoes, quartered lengthwise
- 4 garlic cloves, minced
Directions
- Preheat oven to 400*F.
- Place all ingredients in a large bowl, tossing well to combine. Put tomato mixture in a 13"x9" baking dish. Bake for 30 minutes, stirring every 10 minutes. Remove dish from oven.
- Preheat broiler.
- Broil tomatoes for 10 minutes or till they begin to brown. Remove from oven; stir lightly to combine.
- To serve over pasta:
- Cook 12 ounces dried pasta; drain and return pasta to pan. Stir in 3 cups of the roasted tomatoes; cook over low heat till liquid thickens. Serve with grated Parmesan cheese.
- Note: You may place chilled tomatoes in heavy zip lock plastic bags and freeze for up to 3 months.
- Makes 10 servings.
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