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.
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)
1. Preheat the oven to 350 degrees.
2. 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.
3. 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.
4. 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.