Have you ever started making a dish just to end up making something totally different? Well, it happened to me yesterday. It's starting to get a little chillier here in NYC (well, and by chilly I mean it's 75F instead of the recent 95F and humid) so I was excited to make a roasted tomato soup with these beautiful heirloom cherry tomatoes. I love seasoning and roasting vegetables before making a soup, it makes them nuttier and sweeter. And tomato soup is one of my favorite fall dishes.
Well , when the tomatoes came out of the oven, they looked so juicy and delicious, and the whole kitchen was filled with the smell of basil and oregano, that we couldn't help it and poured them over fettuccine instead. So roasted tomato soup became a roasted heirloom tomato pasta sauce. ... And by far the easiest, no mess, pasta sauce I've ever made! The tomatoes have so much juice and flavor, there's no need to add anything else to them once they come out of the oven. Just pour them over pasta and enjoy!
ROASTED HEIRLOOM TOMATO PASTA
2 cups heirloom tomatoes,
1 clove of garlic, chopped,
1/2 a white onion, slice
Springs of basil and oregano
Pasta, I used fettuccine
Preheat oven to 350F.
In an oven safe pan, spread the tomatoes (cut the small tomatoes in half) and onions. Pour a bit of olive oil on top of the tomatoes, and mix so the oil coats all the pieces. Sprinkle with salt and pepper, and a add your herbs and garlic.
Place in the oven and cook until the tomatoes are soft and browning. About 20 minutes. In the meanwhile cook the pasta and drain. Pour the tomatoes over the cooked pasta.