End of summer roasted heirloom tomatoes and pasta
Roast
Italian cuisine
Roasting
This is a recipe I use to get rid of all the abundance of tomatoes from our plants at the end of the summer. My husband converted our front yard into 1000 square feet of vegetable garden, and plants over a dozen varieties of heirloom tomatoes every year. This recipe is what we turn to when we simply can't can anymore. It's very easy to throw together for a group of guests and the leftovers make a wonderful cold pasta salad. I adapted the roasted tomato recipe from Ina Garten's roasted tomatoes with basil recipe. She uses roma tomatoes, sugar and basil. She also instructs you to seed the tomatoes, but I leave the seeds in. I find that our fresh garden tomatoes have no need of these additions, though adding basil to the cold leftovers is tasty. Also, instead of using roma tomatoes, we use a variety of heirlooms, which add color and wonderful flavors. Use your favorites - we like Black Krims, Green Zebras, and Isis Candy cherry tomatoes. If you are growing cherry tomatoes, substitute one basket of cherry tomatoes for 3 or 4 heirlooms. The result is an easy and delicious dinner!
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