This recipe is from a cookbook titled Cooking with Vegetables and Fruits In Season, by Sarah Raven. The first time we made it, we were blowen away, it tasted great. Because my tomatoes were not ripe yet I bought roma tomatoes from the store to use (even though that is not what the recipe calls for). The second time we made it we used some of the tomatoes from the garden, it was still good, but tasted different. What I like the most about this recipe is roasting the garlic, it makes your house smell like you're a gourmet cheff.
Serves 4
1 pint cherry tomatoes
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 level teaspoons sugar or honey (exclude with sweet cherry tomatoes)
Salt and Pepper
12 to 14 ounces spaghetti
3 or 4 cloves of Roasted garlic ( I will include on this blog)
7 tablespoons butter (I added maybe 2 tablespoons... experiment)
1 1/2 tablespoons fresh herbs, such as marjoram, oregano, basil, or tyme
Grated Parmesan cheese, to serve
Preheat the oven to 350
Prick the cherry tomatoes several times with a sharp knife and lay them out in an ovenproof dish. Add the oil, vinegar, and sugar or honey. Season well with salt and pepper, and put the dish in the preheated oven for 20 minutes. Skin them when they come out of the oven ( maybe let them cool a while...HOT! OUCH!)
Meanwhile, cook the past in salted boiling water utnil al dente.
Add the raosted garlic to the tomatoes (only if you are going to eat your sauce, and not freeze it... roasted garlic when frozen will make food taste moldy...so they say), by squeezing out the creamy flesh of each clove into the mixture. Put the dish back into the oven for another 5 minutes to allow the flavors to combine.
Remove the sauce from the oven and add the butter and the fresh herbs, with the leaves torn or chopped at the last minute.
Drain the pasta and serve with lots of freshly grated Parmesan with the sauce. If you freeze your sauce, add the garlic when you reheat it.
1 pint cherry tomatoes
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 level teaspoons sugar or honey (exclude with sweet cherry tomatoes)
Salt and Pepper
12 to 14 ounces spaghetti
3 or 4 cloves of Roasted garlic ( I will include on this blog)
7 tablespoons butter (I added maybe 2 tablespoons... experiment)
1 1/2 tablespoons fresh herbs, such as marjoram, oregano, basil, or tyme
Grated Parmesan cheese, to serve
Preheat the oven to 350
Prick the cherry tomatoes several times with a sharp knife and lay them out in an ovenproof dish. Add the oil, vinegar, and sugar or honey. Season well with salt and pepper, and put the dish in the preheated oven for 20 minutes. Skin them when they come out of the oven ( maybe let them cool a while...HOT! OUCH!)
Meanwhile, cook the past in salted boiling water utnil al dente.
Add the raosted garlic to the tomatoes (only if you are going to eat your sauce, and not freeze it... roasted garlic when frozen will make food taste moldy...so they say), by squeezing out the creamy flesh of each clove into the mixture. Put the dish back into the oven for another 5 minutes to allow the flavors to combine.
Remove the sauce from the oven and add the butter and the fresh herbs, with the leaves torn or chopped at the last minute.
Drain the pasta and serve with lots of freshly grated Parmesan with the sauce. If you freeze your sauce, add the garlic when you reheat it.
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