Roasted tomatoes bring a whole new taste to the pasta sauce.
Have your tomatoes over matched? The shell is wrinkled and the tomatoes are no longer in the salad. Or did you buy tomatoes that were revealed as tasteless and half -paces?
Nothing more than an oven, tomatoes through and roasted.
Food influencer Mari Moilanen Advice that roasting gives you a new life for raw and over -ripe tomatoes. Roasting highlights the sweetness of the tomato and brings their delicious depth to their taste. Sprinkle salt over the tomatoes, drain a little olive oil and the tomatoes are ready in the oven. You can get extra flavors from garlic and fresh herbs.
Roasted tomatoes are versatile. Moilanen advises you to add them to salads, crostini, pasta or spin the soup.
– The soup made of roasted tomatoes has a deep sunny taste. Also try Gaspacho from roasted tomatoes, Moilanen continues.
You can roast tomatoes of all sizes. Small cherry tomatoes ripen to tasty in 15-20 minutes, with bigger tomatoes a little longer.
Tomato-burning paste
(For 4 people)
250 g of cherry tomatoes
4 tbsp virgin olive oil
a touch of salt
a touch of black pepper
1 pc (400 g) spaghetti
1 big burrates or 2 burratins
1 pot of rucola
1 Organic Breast Peel in grated
In addition:
black pepper from the mill
1. Rinse the tomatoes and cut them in half. Spread the tomatoes in a baking dish, drain half of the olive oil (2 tbsp) and season. Roast the tomatoes in a 200 degree oven for 10 to 15 minutes.
2. Drain the burst and lift on the plate to wait. Boil the pasta according to the package instructions in salt -flavored water.
3. Lift the tomatoes into the drained pasta, add the rest of the olive oil (2 tbsp) and tear rucola. Finally add the grated lemon zest. Divide the pasta on the plates and lift the cut burratory. Crumble black pepper on the surface.
Recipe: Mari Moilanen
Tip! If you don’t have a burrathole in the shop, you can replace it with mozzarella.