sweet raisins...

My Tomaccio Sweet Raisin tomatoes are finally ripening and boy, do I love them. They are such a sweet little snack when popped right in your mouth while out picking them and last night I finally had enough to roast and I just have to say, it was like eating candy...so good!While I think I could have eaten the whole cookie sheet full of them right out of the oven...I used willpower and made the pasta dish I had planned. This one was truly right out of my "kitchen garden" with my tomatoes, peppers & herbs.
No recipe but this is what I did...
To roast the tomatoes for the pasta...

Heat oven to 450 degrees Fahrenheit. In a large bowl, add 4 cups cherry tomatoes, 1 TB olive oil, 1/2 tsp salt and 1/2 tsp sugar and toss to coat all of the tomatoes. Line a rimmed baking sheet with a piece of parchment paper cut to fit. Pour tomatoes onto the baking sheet and roast for 20 to 25 minutes or until they collapse and their skin begins to carmelize or slightly char.

Then I boiled a pot of spaghetti and while that was cooking, in a large saute pan with one tablespoon of olive oil I cooked 2 garlic gloves, one onion and one green pepper until softened. Then I added sliced fresh mushrooms, herbs from my garden (basil, thyme & oregano), a teaspoon of crushed red pepper flakes and S & P. Next, I added the roasted cherry tomatoes with the juice from the cookie sheet and a 1/2 cup of the pasta water and a few squirts of tomato paste from a tube. Tossed in the drained spaghetti and served with grated parmesan. No exact measurements as this was one of those "toss and taste" meals but boy was it good!

Marsha - Thumbs UP
Jeff - Thumbs UP