Everyone, it seems, has been blogging about tomatoes lately. Who can blame them... they are delicious! Sally has been making gorgeous homemade sauces and 58 Cherries has been frying them up green. Well, yesterday I took one of my earliest favorite tomatoey dishes and gave it a bit of a new-fangled twist.
When I was a little kid and went to visit my grandparents (the far-away ones), my aunt would often make 'macaroni & tomatoes.' This consisted of cooked elbow macaroni, home-canned tomatoes, with tons of butter and salt. Mmmmm! I always looked forward to this simple, yummy food. I make mac'n'tom frequently for lunch, but with a pint of grape tomatoes in hand, I decided to give a "Rachael Ray" spin to an old fav.
I dumped the grape tomatoes on a baking sheet and drizzled with olive oil. Then, I sprinkled with kosher salt and a wee bit of pepper, shaking the baking sheet to get them all evenly coated. Then I baked them in a 350 oven until they burst, approx 10-15 minutes or so.
In the meantime, I cooked some whole-grain penne al dente. A simple drain, a quick dump of the roasted tomatoes, and a bit of butter (and a touch of garlic salt)... a really tasty lunch! The tomatoes really do get sweeter ☺
Happy Hump Day to All... better go get out your Fall decor!