Roasting tomatoes in the oven gives them sweet, caramelized flavor – a great method for out-of-season tomatoes. Toss the roasted tomatoes with pasta for a delicious meatless dish. Photo credit: Caroline Edwards from Chocolate and Carrots.
15m
PREP TIME
1hr
COOK TIME
271
CALORIES
9
INGREDIENTS
Roasting tomatoes in the oven gives them sweet, caramelized flavor – a great method for out-of-season tomatoes. Toss the roasted tomatoes with pasta for a delicious meatless dish. Photo credit: Caroline Edwards from Chocolate and Carrots.
15m
PREP TIME
1hr
COOK TIME
271
CALORIES
9
INGREDIENTS
Ingredients 6 (1 cup) Servings
- 2 pounds medium plum tomatoes, (about 10 to 12) halved lengthwise
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons McCormick® Perfect Pinch® Italian Seasoning
- 1/4 teaspoon McCormick® Ground Pepper Black
- 1/4 teaspoon McCormick® Crushed Red Pepper
- 1/4 teaspoon Sea Salt from McCormick® Sea Salt Grinder
- 8 ounces whole grain pasta, such as penne
INSTRUCTIONS
- 1 Preheat oven to 400°F. Place tomato halves, cut-sides up, in foil-lined 15x10x1-inch pan sprayed with no stick cooking spray. Mix oil, garlic, balsamic vinegar and seasonings in small bowl. Spoon over tomatoes.
- 2 Roast 45 to 60 minutes until tomatoes are soft and browned on top.
- 3 Prepare pasta as directed on package. Drain well. Place 1/2 of the roasted tomatoes in large bowl. Coarsely mash tomatoes. Add pasta and remaining roasted tomatoes from baking pan; toss to mix well. Sprinkle with additional crushed red pepper, if desired.
NUTRITION INFORMATION
(per Serving)
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