For new years' eve wanted to try something new and chose the slow roasted cherry tomato pasta salad from Kalyn's kitchen. I had all the ingredients for this and started it right away.
basil - 2 tea spoons
oregano - 1 tea spoon
cooked pasta - 3 cups
cheese - 1 cup (I used Emmental cheese)
pepper - 2 tea spoons
honey - 1 tea spoon
Method:
Preheat oven to 130 C for 20 minutes.
Prepare the marinade by mixing Olive oil , oregano and Basil.
wash and cut cherry tomatoes into half and mix with the marinade.
I do not have a cookie tray here so used a wide baking sheet folded the edges, more like box, just to contain any cooking juice that would ooze out. Grease the baking sheet with oil and place the tomatoes cut side down one by one , Roughly spread garlic on top. Place it in the oven for around a total time of 6 hours. Let the remaining marinade remain in the bowl.
I started making this very late in the afternoon, around 3 PM and I wanted this ready by 9 PM for dinner. So after 4 hours of cooking(at 7 PM), I increased the temperature to 175 C for about 10 minutes and then reverted back. At 8 PM I saw that skin was all dry and the little juices which had come out were turning blackish(which is very normal). at this point I turned the tomatoes and roasted for another one hour.
- Slit Zucchini, apply marinade and then roast it on the skillet till it gets slight brown color at random places. turn it around to get the same effect on the other side. now dice them into cubes and add it to the bowl with the leftover marinade.
- Toss the yellow ball pepper on the skillet for around 2-3 minutes and add it to the marinade bowl.
-cook pasta as per directions and drain.
- Add cooked pasta, cheese and pepper into the marinade bowl.
- once the cherry tomatoes are done, remove from the oven, cut each into 4 pieces and add to the bowl and mix well.
I added a tea spoon of honey to get a sweet tinge though would have preferred pineapple.
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zucchini - 1 whole slit into thin long pieces.
cubed yellow pepper - 1/4 cup .
cherry tomatoes: 10basil - 2 tea spoons
oregano - 1 tea spoon
celery leaves - 1 tea spoon
garlic - 1 big clove/1 tea spoon crushed
olive oil - 1/2 cup cooked pasta - 3 cups
cheese - 1 cup (I used Emmental cheese)
pepper - 2 tea spoons
honey - 1 tea spoon
Method:
Preheat oven to 130 C for 20 minutes.
Prepare the marinade by mixing Olive oil , oregano and Basil.
wash and cut cherry tomatoes into half and mix with the marinade.
I do not have a cookie tray here so used a wide baking sheet folded the edges, more like box, just to contain any cooking juice that would ooze out. Grease the baking sheet with oil and place the tomatoes cut side down one by one , Roughly spread garlic on top. Place it in the oven for around a total time of 6 hours. Let the remaining marinade remain in the bowl.
I started making this very late in the afternoon, around 3 PM and I wanted this ready by 9 PM for dinner. So after 4 hours of cooking(at 7 PM), I increased the temperature to 175 C for about 10 minutes and then reverted back. At 8 PM I saw that skin was all dry and the little juices which had come out were turning blackish(which is very normal). at this point I turned the tomatoes and roasted for another one hour.
- Slit Zucchini, apply marinade and then roast it on the skillet till it gets slight brown color at random places. turn it around to get the same effect on the other side. now dice them into cubes and add it to the bowl with the leftover marinade.
- Toss the yellow ball pepper on the skillet for around 2-3 minutes and add it to the marinade bowl.
-cook pasta as per directions and drain.
- Add cooked pasta, cheese and pepper into the marinade bowl.
- once the cherry tomatoes are done, remove from the oven, cut each into 4 pieces and add to the bowl and mix well.
I added a tea spoon of honey to get a sweet tinge though would have preferred pineapple.
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