Cherry tomatoes seem to ripen all at once in the garden. This delicious sauce is the perfect way to enjoy the bounty. In the off-season, it takes only a couple of boxes from the supermarket, so it’s a quick dinner you can make year-round.
HANDS-ON TIME 15 minutes
TOTAL TIME 35 minutes
MAKES 4 servings
INGREDIENTS
ROASTED CHERRY TOMATO SAUCE:
4 cups cherry tomatoes, halved (about 450 g)
4 cloves garlic, sliced
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
2 tsp minced fresh rosemary
½ tsp salt pinch hot pepper flakes
SPAGHETTI:
340 g spaghetti
¼ cup minced fresh basil (approx)
¼ cup crumbled goat cheese
¼ cup sliced black olives
DIRECTIONS
ROASTED CHERRY TOMATO SAUCE: In 13- x 9-inch (3.5 L) cake pan, toss together tomatoes, garlic, oil, vinegar, rosemary, salt and hot pepper flakes. Roast in 400°F (200°C) oven until tomatoes are shrivelled, about 25 minutes.
SPAGHETTI: While tomatoes are roasting, in large pot of boiling salted water, cook pasta according to package instructions until al dente. Drain and transfer to large serving bowl.
Add tomato sauce and basil, tossing to combine. Sprinkle with goat cheese, olives, and more basil, if desired.
NUTRITIONAL INFORMATION, PER SERVING: about 474 cal, 14 g pro, 15 g total fat (3 g sat. fat), 72 g carb, 6 g fibre, 4 mg chol, 620 mg sodium. % RDI: 6% calcium, 30% iron, 16% vit A, 32% vit C, 87% folate.
TIP FROM THE TEST KITCHEN
Store fresh tomatoes at room temperature. Refrigerating them can cause them to lose flavour and become mealy.
