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2 Ratings
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Oven-roasting tomatoes with garlic and herbs boosts the flavor in this meatless sauce.

James Peterson
Recipe by Cooking Light January 2003

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Credit: Photography: Becky-Stayner: Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: about 1 cup pasta mixture and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Brush a jelly roll pan or shallow roasting pan with 1 tablespoon oil. Arrange tomatoes in a single layer, cut sides down, in pan. Arrange crushed garlic around tomatoes; sprinkle tomatoes with thyme and 1/4 teaspoon salt.

  • Bake at 400° for 30 minutes; drain juices from pan. Bake an additional 30 minutes. Remove tomatoes from pan; cool slightly. Discard juice and crushed garlic. Peel and coarsely chop tomatoes.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Add chopped garlic, and cook 2 minutes, stirring frequently. Add chopped tomatoes and basil, and cook 3 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and pepper. Add pasta, and toss to coat. Sprinkle with cheese; garnish with basil sprigs, if desired.

Nutrition Facts

347 calories; calories from fat 28%; fat 10.7g; saturated fat 2.4g; mono fat 5.8g; poly fat 1.5g; protein 11.9g; carbohydrates 54.1g; fiber 6.6g; cholesterol 5mg; iron 3.7mg; sodium 591mg; calcium 121mg.
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