|"Kill two birds with one stone" Roasted Tomato Crostini, and Roasted Tomato Rigatoni|
my own recipe
4 to 6 medium ripe tomatoes, or
6 to 8 ripe Roma tomatoes
halved, and cut into quarters
salt and pepper to taste
dried herbs, such as basil, oregano, thyme
2 to 4Tbsp extra virgin olive oil
chopped garlic (optional)
(I didn't add the chopped garlic when roasting tomatoes, I added it to the crostini. You can add it when roasting tomatoes)
Line a small baking pan with aluminum foil, (dull side up)
Place your tomato pieces, and sprinkle with the salt, pepper and spices, and drizzle the extra virgin olive oil on them. Bake in a 375 F. degree oven, for about 45 minutes.
(I used a toaster oven, so simple, and less space used, easier clean-up, and saves electricity)
This is how they will look like after 45 minutes. Almost all of the oil soaked up, just the perfect texture, and incredible sweet flavor. Not using the garlic while you roast them gives them the true sweet flavor. Garlic tends to overpower them while roasting. Use garlic afterwards, if you like, according to taste!
I also added some to cooked rigatoni pasta, with some of my leftover chickpeas, and shaved Parmigiana cheese!
It was the best topping for a simple, healthy and delicious pasta, I could think of at the moment:DDD
Points value for the pasta: 7 points
For the Crostini:
Chop a few cloves of garlic, place them in a small ramekin, add about 1/4 cup extra virgin olive oil to it, and you have a nice garlic spread. Spread some of that lightly on a nice thin slice of crusty bread, spoon some of the roasted tomatoes on, and on a 350 F aluminum foil lined baking sheet, bake for about 10-12 minutes. Roll about 3 fresh basil leaves, and cut them into thin slices (chiffonade) ...scatter them on top, just before serving. You can also add shaved Parmigiana on the crostini, as well.
Do not add the basil when baking the crostini, or it will darken or burn!
This is the most difficult part...paying forward the awards! Not just because of the length of time it takes, to link it to the blogger you want to give it to, but because I do feel everyone deserves it...but knowing that, if I should mention, as a lot of others have mentioned in the past. Please feel free to accept it, and keep it, or pass it on, BUT...there's a catch to that. You don't see you name on the list, and you say to yourself..."hmmm, why should I bother with this?...my name isn't on the list!" I've had that happen to me quite a few times, and almost thinking..."no, I can't take this award, it wasn't meant for me!"...and so, it goes!
This time, I'm doing this differently...very differently!The persons that have mentioned the award...and I know all of you have noticed it, but did not mention...no problem! Can't mention every little detail; but those of you, who did...other than the bloggers that the award came from, you will be awarded this award, and ..
No Rules apply...just please accept it with my BEST WISHES, and BIG HUGS!...pass it on to as few, or as many as you would like to, just be sure to link it...(good luck with that one...
Congratulations, on the well deserved award:DDD
According to the comments on my previous post, in their order:
Kathy @ Bakeaway With Me
Jill @ Dulce Dough
Marsha @ The Harried Cook
Amelia @ Amelia's De-sserts
Christine @ Christine's Pantry
Maria, and Xara @ Cookendfeed
Ping @ Ping's Pickings
Erzsebet @ Troll a Konyhámban
Lizzy @ That Skinny Chick Can Bake!!!
Nancy @ Kitchen Gypsies