Ingredients:
1/3 cup flat leaf parsley, chopped
1 tablespoon fresh rosemary, chopped ( or 1 tsp. dried)
1 tablespoon extra virgin olive oil
2 teaspoons lemon rind, grated
1/2 teaspoon salt
1/2 teaspoon black pepper
4 lbs plum tomatoes, quartered lengthwise
4 garlic cloves, minced
Directions:
Preheat oven to 400*F.
Place all ingredients in a large bowl, tossing well to combine. Put tomato mixture in a 13″x9″ baking dish. Bake for 30 minutes, stirring every 10 minutes. Remove dish from oven.
Preheat broiler.
Broil tomatoes for 10 minutes or till they begin to brown. Remove from oven; stir lightly to combine.
To serve over pasta:.
Cook 12 ounces dried pasta; drain and return pasta to pan. Stir in 3 cups of the roasted tomatoes; cook over low heat till liquid thickens. Serve with grated Parmesan cheese.
Note: You may place chilled tomatoes in heavy zip lock plastic bags and freeze for up to 3 months.
Makes 10 servings.
Servings: 10
Time preparation: 15 min.
Time total: 55 min.