Penne with Slow-roasted Cherry Tomatoes in Olive Oil by Barbara

Three hours at 250 degrees

We had a big batch of cherry tomatoes this year, so I picked and saved them on the windowsill until I had to do something with them or they would be past prime.   Slow-roasting the tomatoes brings out their natural sweetness.  They pop with flavor when you take a bite.  The olive oil, juices from the tomatoes, with the garlic and herbs make a delicious and simple sauce. Add a little cheese to finish the dish.  Simle, yet delicious.

     ---Barbara

Slow-Roasted Tomatoes in Olive Oil

Cherry tomatoes, 4  to 6 cups

Salt, about 1 t. 

Sugar, about 2 t.  

Head of garlic cloves, papers removed

Olive oil, probably a cup

Italian dried herbs, mostly oregano

Preheat the oven to 250 degrees. 

In a 9x13” glass casserole, spread out the cherry tomatoes evenly. 

Sprinkle with about 1 teaspoon salt and  2 teaspoons sugar. 

Add the garlic cloves. 

Sprinkle herbs evenly. Use a little more than you might think. A couple of tablespoons. 

Drizzle olive oil over until they are sitting in oil. At least a cup. 

Stir until all the tomatoes are well coated.

Place in the oven at 250 degrees for 3 hours, stirring every hour.

Turn off the oven and let them hang out and stay warm while you make the pasta.

Boil the penne per the package directions.  Usually 11 minutes for al dente.

Drain well.

Place penne in a pasta bowl, then add at least 3 scoops of tomatoes, plus a little olive oil sauce over the top. 

Add grated cheese to finish it.

Save the leftovers to use in various ways. The first thing I am going to do with them is make a pasta salad. So I placed the leftover pasta in a glass storage container and tossed it with the olive oil and some of the tomatoes, then refrigerated. I saved the rest of the tomatoes and olive oil in another glass container and refrigerated, too. 

B

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