This old school recipe has been in my family for ages because in the autumn there are always a couple of vegetables that hang around in abundance. It's a super easy preparation that you can throw together in about 10 minutes flat. A great combo of sweet peppers, zucchini, eggplant, and onions, this mixture is great in a sandwich or served over rice, scrambled eggs, or pasta. I can a dozen jars or so every fall and pull it out for company throughout the year.
This is that special time of year when tomatoes are at their very best. Sweet, meaty and sun-kissed, they are packed with flavour and shine at the heart of this dish. I came up with this recipe by way of a happy accident and it has since become a family favorite. You can get this on the table in about 20 minutes from scratch, or even better, it is a great way to jazz up pasta leftovers. I like mine veggie-style with only the tomato topping, but feel free to add some sliced sausage or chicken breast if you're looking for a protein punch. The crispy pasta perfectly hosts the deep sweetness of the tomatoes. It is really delicious. Enjoy!
250 gr pasta
4 large ripe tomatoes
1 large onion
4 sprigs thyme
5-8 fresh safe leaves (optional)
2 tsps garlic powder
2 tbsps olive oil
Salt and pepper to taste
1 tbsp unsalted butter
4 tbsps of your favourite cheese (for topping)
Prepare pasta according to instructions. Make sure to cook to al dente.
You can use any kind of pasta for this dish but I like to use a pasta that picks up sauce and tosses easily like bucatini, penne, or rigatoni.
Preheat oven on broil.
While water is coming to a boil, roughly slice tomatoes in 3/4 inch slabs and spread out on a baking tray.
Slice onions in 1/2 inch slices and mix in with tomatoes.
Season onion and tomatoes with olive oil, garlic powder, herbs and salt and pepper.
Broil for 15 minutes.
I like to place my oven grill one below the top. This allows the tomatoes to be exposed to the high heat, let some juices evaporate so your mixture concentrates its flavour and doesn't end up to wet.
While tomatoes are in the oven, take the butter and sage and melt over low heat. Once butter is melted, let the melted butter cook over low heat until just starting to brown.
Add pasta to butter mixture. Turn up heat to high. Let pasta sit until it starts to brown and then toss to brown additional sides.
Once pan starts to smoke a little and most of the pasta has browned a little (5 minutes) remove from heat.
Top with a couple of heaping spoonfuls of tomato mixture. Sprinkle with some cheese and serve immediately.
More pasta ideas? See some of my favorites:
This is a very unique time of year. The days are getting a tad shorter, the nights are getting a little cooler and the local garden veggies are pouring in.
It is during this time of year that I have some of my most memorable meals. Simple prep and a focus on fresh ingredients make for the best dishes and this is one that falls into that category. Vine-ripened local tomatoes are the bomb, and this year I have been lucky enough to harvest a couple of plants in my own garden. There is nothing like a sun ripened tomato and in our family they are worshipped a little short of gold.
This recipe combines the holy trio of fresh herbs, fresh cheese and vine ripened tomatoes. Basically that is your recipe for a heavenly delicious appetizer or light lunch. Super quick and super simple, at this time of year, this is all it takes to create an incredible dish.
Invest in some killer olive oil and balsamic, they too make all the difference in dressing up an everyday vegetable.
2 large ripe but firm tomatoes
Handful of basil, torn
1 burrata cheese
1 cup cooked basmati rice
2 tbsp store bought pesto dressing
Good quality olive oil
Good quality balsamic
Salt and pepper to taste
Slice tomatoes in wedges. Rip Burrata into 3-4 pieces and place beside tomato.
Place warmed rice beside pile of tomatoes. Garnish with torn basil.
Drizzle with pesto, olive oil, salt and pepper and balsamic.
Want to try a few more of my favourites?