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Ingredients: 1 pound large cherry tomatoes (about 24) 1/4 cup Lucero Olive Oil 4 garlic cloves chopped or minced
2 tablespoons fresh oregano leaves, or 2 teaspoons dried oregano
Freshly ground black pepper 1 teaspoon sea salt 15 oz pasta (your choice) recommended: angel hair or bow tie
Directions: Ca. Lic #560133
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Heat oven to 275ºF, or pre- pare BBQ. Arrange the toma- toes and garlic in a shallow baking dish or on a cookie sheet. Drizzle half the oil over the tomatoes and sprinkle with the oregano, a few grinds of pepper, and half the salt. Bake about 40 minutes or until the tomato skins pucker and split slightly.
Remove from oven. Prepare the pasta. Serve the tomatoes on top of the pasta.
Roasting caramelizes the nat- ural sugars in tomatoes, giving them more sweetness, more intense flavor, and richer color. Sprinkle with the remaining 1/2 teaspoon of salt and drizzle with olive oil.
Makes 4 servings
Toasted Cherry Tomatoes & Pasta From Lucero Olive Oil
24 Tehama - the Magazine, May 2011
