This past summer my cherry tomatoes took a longer to ripen. I waited and waited and all I got were just a few at a time to eat, sure the plant was loaded but they just didn’t get ripe. That is until the end of the summer then all of a sudden, I had way too many ripe at once, so I began to use cherry tomatoes in everything and wow, they made wonderful tomato soup but when it is still warm as wonderful as soup is it’s not my go to dish ( unless it’s a chilled soup, of course) so, I only was able to have that on a few usually cool evenings.
So, when I was not feeling the urge to cook but I wanted pasta I decided to make today’s recipe.
Not only is this a fresh from the garden pasta but very easy and so good for you. From the fresh herbs and garlic to the cherry tomatoes. Did you realize that cherry tomatoes are rich in antioxidants vitamins D, C, K and E as well as minerals like iron plus they also have great fiber. Because of this and other many more benefits they help prevent heart disease, prevent cancer and help our eyes.
Garden Pasta:
Fresh cherry tomatoes (the amount is up to you but about 4 cups)
12-16 whole cloves of garlic (pealed)
Fresh basil (2-3 sprig washed and pulled of steams, chopped)
Fresh organon (2-3 sprig washed and pulled of stems, chopped
Fresh Parsley ( 2-3 sprig washed and pulled of stems, chopped)
Olive Oil (generous amount that will be pored over the above ingredients)
Salt and pepper per taste
Pasta of your choice and cooked according to package directions.
On a large baking sheet lined with parchment paper, add washed and dried tomatoes, garlic, fresh chopped herbs top with a generous amount of olive oil, salt and pepper. Bake at 350 degrees for about 30 minutes or until lightly cooked. When done baking mash tomato mixture until all is mixed and ready to be added to cooked pasta. Top with freshly grated parmesan and enjoy!
