Roasted Rosemary Tomatoes and Zucchini Pasta

72 cookbooks

Serves 2

8 Ingredients

2 can Canned Stewed Tomatoes

1/2 Red Onion

6 clove Garlic

5 sprig Rosemary

3 tbsp Extra-Virgin Olive Oil

3 Zucchini

to taste Salt

to taste Pepper

7 Steps

Steps 1

Cut the Canned Stewed Tomatoes

Steps 2

Thinly slice the Red Onion. Chop the Garlic.

Steps 3

Preheat the oven to 300 degrees F.

Steps 4

MIx red onion, garlic, stewed tomato and Rosemary together in a bowl. Dry the mixture by squeezing and pouring off any extra liquid. Then add the Extra-Virgin Olive Oil, Salt and Pepper.

Steps 5

Spread the mixture in a single layer in a glass baking dish, and bake for 2 hours.

Steps 6

Julienne long strips of Zucchini while the tomatoes bake.

Steps 7

Toss the zucchini in the pan with the tomatoes when they are done, and serve!