I literally just sliced up the tomatoes, drizzled them with olive oil, salt, and pepper, and popped them in a 400 degree oven with a clove or two of garlic for a little while. Once they were good and melty (about 20 minutes), I took them out, mashed them up, and used them to top linguine.
Served with a side salad and balsamic, it was a quick weeknight dinner for us.
1 comment:
Roasting a tomato just changes it entirely. Such a good thing!
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