Cherry tomatoes are winners for many reasons. They can be grown in all gardens as there are many that are suited to pots. They tend to be the first to fruit and in my experience continue right through to the first frost (although they do look a bit straggly by then). Little monsters love to eat them as they play outside.
This pasta is simple but ultra delicious and quick to make when you are pressed for time. A great weekend lunch or dinner and perfect with a rocket salad on the side.
500g cherry tomatoes
1 clove garlic, finely chopped
pinch of chilli flakes (to taste)
good spalsh olive oil
1 tbsp balsamic vinegar
Preheat oven to 200*. In a roasting pan mix together the cherry tomatoes, garlic, chilli, oil, and vinegar. Sprinkle with salt and pepper and roast for 20 minutes or so until soft. Meanwhile cook spaghetti according to directions, drain well and return to warm pot. Pour over cherry tomato mixture and toss well. Sprinkle with basil and season again if necessary.
Some cherry tomatoes washed and ready to go. I am trying freezing cherry tomatoes after reading a post In My Kitchen Garden. Hopefully they will freshen up winter pastas.
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