Roasted Rosemary Tomatoes and Zucchini Pasta

51 cookbooks

Serves 2

8 Ingredients

2 can Stewed Tomato

1/2 Red Onion

6 Garlic Clove

5 Rosemary Sprig

3 tbsp Extra Virgin Olive Oil

3 Zucchini

to taste Salt

to taste Pepper

7 Steps

Steps 1

Cut the Stewed Tomato

Steps 2

Thinly slice the Red Onion. Chop the Garlic Clove.

Steps 3

Preheat the oven to 300 degrees F.

Steps 4

MIx Red Onion, Garlic Clove, Stewed Tomato and rosemary sprigs (5) 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!