Roasted Cherry Tomatoes and Greens Pasta
20-30 cherry tomatoes, halved
4 tablespoons extra virgin olive oil, divided
1 teaspoon dried oregano
6-7 garlic cloves, crushed to paste
2 tablespoons vegan parmesan, optional
1 teaspoon salt
1/2-1 pound pasta
1 bunch kale, mustard greens, swiss chard, etc, chopped 1/2"
2 garlic cloves, chopped
1. Preheat oven to 250 degrees F. Prepare cherry tomatoes for roasting by scooping out the seeds with a small spoon (tedious I know). Combine 2 tablespoons olive oil with oregano and garlic. Add in vegan parmesan, if you have it.
2. Line a baking sheet with parchment paper, put tomato halves onto the sheet, and drizzle filling into them evenly. Depending on the size of your tomatoes you might need to make more filling. Sprinkle a little salt on each.
3. Bake tomatoes (again depending on size) until they begin to shrink and slightly blacken on the bottom, about 30 minutes. While tomatoes are cooking, prepare pasta according to package instructions.
4. In a saute pan, heat 2 tablespoons olive oil on medium-high heat, add in the greens and chopped garlic, saute stirring frequently for 5-10 minutes, until wilted.
5. Drain pasta, combine with greens and tomatoes. You can leave the tomatoes whole or give them a rough chop to make it more like a tomato sauce. Toss with more parmesan and serve.
Hope you like it as much as I do!
SO HOW'D IT GO?
I've made this three times now, we love it so much. It does take some preparation time with the tomatoes but is well worth the effort. I've used kale and collards and brown rice pasta. You can toss in some red pepper flakes if you're a chilehead like me, but it is excellent just the way it is! :)
This. is. so. good. I ate half the tomatoes before they even made it into the pasta. I used spinach and drizzled the whole thing with balsamic vinager. Perfect for midwinter tomato cravings.
Thank you for sharing! I was just looking for something to do with oven roasted tomatoes, and stumbled upon this recipe! Perfect! :D
Simply amazing, it had my entire family floored. The tomatoes sent us all to heaven and back!
I used local Bangalorean tomatoes as i did not have cherry tomatoes, but they were sour enough to match the recipe.
This was really good. I didn't feel like pasta, so I used white beans instead. I served it up with some sourdough toast and vegan cream cheese. It was yummy! ::)
Great idea to stuff the tomatoes with garlic! A much less tedious way to de-seed the tomatoes is to just squeeze them and all the seeds will squirt right out :)
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