Roasted Tomato Penne
There is nothing better than harvest season in Ontario! I love going to the market or even a grocery store and picking up fresh local produce. Tomatoes are a huge favourite in the house. We love to do preserving with them (chili sauce, salsas, etc.) and making many fresh dishes. The following recipe is something I got from watching Chef at Home – an excellent cooking show with Chef Michael Smith. It uses fresh roma (plum) tomatoes and are halved and roasted. The slow roasting brings out an incredible sweetness.
- Preheat your oven to 350 degrees F (175 degrees C)
- Thinly slice the prosciutto then toss with the tomatoes, onions, garlic and olive oil. Season with salt and pepper.
- Toss into a casserole dish and roast until the tomatoes shrivel and begin to brown a bit, about an hour and a half.
- Toss the pasta in with the tomatoes and serve immediately. Serve with freshly grated parmesan cheese.