Jacqui Scoggin’s blog Good Things Grow focuses on whole foods, seasonal cooking, and learning from one another in the kitchen. The recipes are varied (and include a lovely mix of sweets!) and don’t often rely on obscure ingredients or things that are too difficult to track down. This recipe in particular is perfect for summer when garden tomatoes are finally ready to be harvested. When you tire of BLTs or juicy tomato salads, roasted tomatoes are a wonderful and versatile way to dress up side dishes and pasta—and they’re as simple as slicing, splashing with olive oil and roasting. Cooking in the summer should be simple. This recipe assures that can be so.
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Ingredients
2 pounds tomatoes (about 5 to 6 large tomatoes)
3 to 4 garlic cloves, sliced
2 to 3 tablespoons olive oil
Big pinch of red pepper flakes
Salt and fresh ground pepper to taste
1/2 cup mixed herbs (I used basil, Italian parsley and oregano)
3/4 pound linguini
1/2 cup Kalamata olives or other brine-cured olives, sliced
8 ounces mozzarella, cubed (optional)
Directions
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Preheat the oven to 350 degrees.
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Core and slice tomatoes no more than 1/4-inch in thickness and place on a baking sheet taking care not to overlap. Toss the garlic, red pepper flakes, and salt and pepper over the tomatoes; drizzle with olive oil, and place in the oven for 45 minutes to 1 hour.
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Meanwhile, chop the herbs, and prepare the olives and mozzarella if using. Set aside. Cook pasta according to package directions, drain and reserve until tomatoes are done.
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Toss the pasta with the roasted tomatoes and herbs, then stir in the olives and mozzarella and season with salt. Drizzle with more olive oil if needed and serve warm.
Serves 6 to 8
