Roasted Rosemary Tomatoes and Zucchini Pasta
2 can Stewed Tomato
1/2 Red Onion
6 Garlic Clove
5 Rosemary Sprig
3 tbsp Extra Virgin Olive Oil
to taste Salt
to taste Pepper
Cut the Stewed Tomato
Thinly slice the Red Onion. Chop the Garlic Clove.
Preheat the oven to 300 degrees F.
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.
Spread the mixture in a single layer in a glass baking dish, and bake for 2 hours.
Julienne long strips of Zucchini while the tomatoes bake.
Toss the zucchini in the pan with the tomatoes when they are done, and serve!