with all those tomatoes!
my refrigerator is full of them
fresh from the gardens of friends and neighbors
one of my favorite ways to use them up
is to roast them
and throw them on pasta
I marinate my cherry tomatoes in olive oil with a spash of balsamic vinegar, minced garlic, a sprinkle of kosher salt and black pepper. I then spread them out on a baking sheet at roast them in a 400 degree oven for approx. 12 to 15 minutes. Add them to cooked pasta (I like to use thin spaghetti but you can use any type). Add some fresh chopped basil and parsley and toss well. Sprinkle with some crumbled goat cheese and you have a great summer dish! Quick and simple!