How to make it

  • Cut the tomatoes and remove the seeds or not remove the seeds optional depending on the type of tomato. Put into a bowl drizzle with olive oil and season with salt and pepper. Add the desired herbs dry or fresh if dried go sparingly if fresh more liberally. Add the cherry pepper or other mild hot pepper. Heat the oven 400 degrees lay your tomatoes and pepper on a tray or cookie sheet cut side up and drizzle with oil . Take the garlic cut the pointed top off to expose all the cloves. Drizzle with olive oil season with salt and pepper. Wrap in foil and bake in the oven with the tomatoes on the center rack, For about 40 to 60 minutes Check the garlic after 30 minutes so mot to burn. Look for the tomatoes to be browned no burned and the garlic to be soft but not burned. When all is satisfactory remove and return back to the bowl and allow to cool. Put the roasted seasoned tomatoes and the garlic skins removed into a food processor and pulse it 3 or 4 times until desired texture. I like it chunky.
  • Heat a heavy skillet on medium low when hot add enough butter to lightly cover the bottom when the butter is hot add the under cooked pasta try to lightly brown some of the pasta. Add the tomatoes and the garlic Mix well allow to cook 1 to 2 minutes until the pasta is at your desired texture. Taste and if need adjust with salt and black pepper'. Add to a serving platter top with the chopped fresh parsley or basil and grated cheese and serve.

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