The recipe was actually, one of my creations, believe it or not!
Our garden, along with my parents garden, had an over abundance (pounds and pounds) of cherry tomatoes, so I began thinking about the countless possibilities of what we could do with all of these tomatoes. Finally, a few days later and a couple dozen of cherry tomatoes eaten at breakfast, lunch, and dinner, and a random search of “what to do with cherry tomatoes” on Pinterest, I came to the conclusion of roasting the tomatoes and then placing them over pasta.
I am a pasta fanatic and a sucker for fresh veggies straight out of the garden, so I am obsessed with this recipe in more ways than one! The roasted tomato taste mixed with peppers and onions is just plain delicious! This is a super simple recipe the whole family will crave!
*INGREDIENT NOTE- You can put as many or as little tomatoes, peppers, or onions in the pan as you prefer. And, the ingredients can be doubled or tripled as many times as you would like, just make sure the ingredients are all evenly placed on the pan.
- 3 cups of cherry tomatoes
- 1 pepper, chopped
- 1 onion, chopped
- angel hair pasta
- salt & pepper, to your liking
- olive oil, to your liking
- garlic powder, to your liking
- Preheat oven to 425 degrees
- Evenly place cherry tomatoes, pepper, and onion on a baking pan. Lightly drizzle olive oil over the fresh veggies. Sprinkle salt, pepper and garlic powder over ingredients.
- Let the tomatoes, pepper, and onion roast for 30-40 minutes, or until shriveled and slightly brown on top.
- When roasted, place roasted tomatoes over pasta and serve.
- Place pasta in boiling water. Let sit until cooked.
If you are still wondering what I did with the pounds and pounds of extra cherry tomatoes, well, I roasted them. I placed all of the roasted tomatoes into plastic freezer bags and stuck them in the freezer to store for the winter. I love using the roasted tomatoes (thawed of course) in chili and homemade tomato soup during the colder months!
Enjoy this light, yet filling pasta!
