Sunday, 24 July 2011

Recipes - Slow Roasted Romas w Basil Pesto Pasta

When I asked my friends husband for this recipe he said 'I can tell you, but then I'd have to kill you.'  So it has to stay a secret, shhh don't tell anyone.  Slow cooking is required for this dish but it is well worth it.  

Ingredients 
Roma tomatoes
Brown Sugar
Fettuccine 

Step 1 - Preheat oven to 140°C. 
Step 2 - Halve tomatoes and place, cut side up, in a baking dish lined with baking paper. Sprinkle generously with brown sugar. Bake for 4-6 hours until tomatoes start to blacken around the edges
Step 3 - Transfer tomatoes and caramel in the pan to a bowl and cover with cling wrap.
Step 4 - Cook fettuccine, drain and mix through basil pesto. 
Step 5 -  Serve by piling a mound of pesto pasta on a plate and top with a few slow roasted tomatoes.  Drizzle with the tomato caramel syrup.






















  

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