- 2 1/2 pints cherry tomatoes (any size/combination will work)
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves or more (minced)
- 1/2 teaspoon red pepper flakes
- 1-2 teaspoons fresh thyme leaves (reserve some for final touch)
- 1-2 teaspoons chopped rosemary
- 2 tablespoons balsamic vinegar
- Basil leaves torn, or flat-leaved parsley lightly chopped for final garnishing
- Kalamata olives whole / optional embellishment
- 5 whole almonds roughly chopped for final garnish (optional)
- Gluten-free mung bean fettuccine or traditional Italian pasta
- Preheat oven to 350º conventional ~ 325º convection
- Drizzle a wee bit of olive oil in a cast iron skillet or rimmed baking pan and smear surface using a paper towel or wax paper to coat evenly.
- Start heating up your pasta water
- Wash tomatoes and cut through the fruit’s equator.
- Blend olive oil with fresh herbs and seasonings ~ the *green text ingredients
- Add 2 Tablespoons Balsamic vinegar to bottom of skillet or rimmed baking pan.
- Add tomatoes with cut sides up and spoon chunky olive oil dressing over the top.
- Brush remaining olive oil over their tops
- Slow roast at 350º for 45 minutes to one hour or quickly roast at 400º for 25 minutes.
Serve over pasta with torn basil leaves, whole olives, chopped almonds and fresh thyme.
All recipes provided by: AlmostVeganCookingSchool.com