Slow-roasted Campari Tomato Pesto Pasta with Ricotta. Story by Josie + Nina • 8mo. I am a big fan of roasting tomatoes. Just picked from the garden, they’re bright, acidic and fresh.

The roasted tomato sauce can be stored in the refrigerator for 1-2 days. Tips Roasted garlic is more digestible than fresh garlic, but you can reduce the dose if you prefer.

If your tomatoes are very juicy, they may take an additional 15 to 30 minutes. Cool on a rack. When cool, measure a heaping cup for the pasta, and transfer the rest to freezer containers in 1- to ...

This roasted white bean and tomato pasta reflects the season: You might still be hoarding cherry tomatoes at the farmers’ market, but the cooling weather may just have you contemplating turning ...

Add the pasta, arugula, the 1/3 cup cheese and half of the breadcrumbs to the tomatoes. Toss to combine. If the pasta is too dry, add some of the reserved water, 1 to 2 tablespoons at a time.

Pasta with Roasted Tomato and Anchovy Sauce. Ingredients. 28-ounce can whole peeled tomatoes, with juices. 2 medium garlic cloves, smashed and peeled. 5 chopped oil-packed anchovy fillets.

To roast the tomatoes for this recipe, you fish out whole, peeled tomatoes from their cans, clean them of their juices, which vary in thickness depending on the brand of tomatoes you buy, then use ...

Cherry tomato confit Tomato confit. (Kathy Gunst/Here & Now) The French word confit means “preserve.” In this case, ripe cherry tomatoes are very slowly roasted in a “bath” of olive oil ...

Spaghetti With Roasted Tomato-Almond Pesto. Roasting canned tomatoes for pesto doubles down on their savory flavor, intensifying them and imparting a fire-cooked essence in this pantry-friendly pasta.