It’s about that time. Time for the garden to burst with tomatoes! I think I only planted 1 or 2 grape tomato plants this year but the ghosts of grape tomatoes past have paid us a visit and some plants from previous years have popped back up so now we have TONS of grape tomatoes ripening every day! I threw together this really quick and easy dish along with some of the herbs in my garden and it was sooooo good. Don’t have the herbs? Just omit them or throw in whatever you have. It’s not a deal breaker. The tomatoes are great on their own and you could even serve them as a side dish, hot or cold.
- 1 box of pasta, cooked
- Grape tomatoes (cherry would work, too)
- Olive oil, enough to coat tomatoes
- Basil, about 10 leaves chopped
- Oregano, leaves from 2 stems chopped
- Salt and pepper
Preheat the oven to 400 degrees Fahrenheit
Bring a large pot of water to a boil and cook pasta of your choice as directed on the box. While it’s cooking prepare the tomatoes.
Slice the tomatoes in half and put in a large bowl. Add the olive oil, basil, oregano, salt and pepper and stir to combine. Pour out onto a baking sheet in a single layer (or as close to it as you can get) and roast in the oven for 15-20 minutes, until the tomatoes start to shrivel and the juices come out of them.
Drain the pasta, plate it and serve the tomatoes on top. Garnish with a basil leaf to make it pretty!