This dish is one of our favorites. You take kind of boring cherry tomatoes and elevate them to a whole new level of deliciousness when you roast them with garlic and shallots. It takes a little prep time and about 40 minutes of cook time, but we think the flavor is so worth that effort!
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| Most of the raw ingredients |
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Halve tomatoes pole to pole, combine with thin-sliced garlic, S & P, sugar,
red pepper flakes, extra virgin olive oil, and red wine vinegar. |
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Shallots have been thin sliced and bathed in EVOO too.
Everybody in a single layer on a sheet tray. |
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| Into a 350º oven for 35-40 minutes. Mmm, roasty. |
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While tomatoes are roasting, cook off your pasta. Toss tomatoes etc. with pasta!
EAT!
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This particular variation called for arugula and goat cheese (feta here), but there are other variations in Cook's Illustrated that call for olives and pine nuts and capers. We've mixed and matched, and pretty much no matter how we make this one, we always love it.
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