Roasted Rosemary Tomatoes and Zucchini Pasta
2 can Canned Stewed Tomatoes
1/2 Red Onion
6 clove Garlic
5 sprig Rosemary
3 tbsp Extra-Virgin Olive Oil
to taste Salt
to taste Pepper
Cut the Canned Stewed Tomatoes
Thinly slice the Red Onion. Chop the Garlic.
Preheat the oven to 300 degrees F.
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.
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!