Jason’s parents have been working on a garden this summer, and there’s been an explosion of all sorts of tomatoes – plum tomatoes, heirloom tomatoes and cherry tomatoes. Every time we go over, we’ve had tomatoes, tomatoes and tomatoes.
Here’s a really delicious, and my current go-to recipe when I have tomatoes. It’s absolutely delicious, and takes almost no time to make. I’ve made it maybe about four or five times now, and once Jason made it all by himself – it is that easy!
- 4 cups cherry tomatoes, washed
- 1 head garlic, peel cloves and half each clove
- 12 basil leaves, chopped
- 1/4 cup extra virgin olive oil
- dash of red pepper flakes
- salt and pepper to taste
- 3/4 pound dried pasta, cooked to directions on the box
- [optional] shredded parmesan cheese
Half each cherry tomato and add the cherry tomato halves to a 13×9 glass baking dish.
Add the olive oil, red pepper flakes, garlic halves and half of the chopped basil leaves to the baking dish.
Using a spoon, mix all the ingredients in the baking dish and bake the dish at 350F for 45 minutes.
With approximately 8 minutes to serving, cook pasta according to the box’s instructions.
Serve the sauce with pasta. Enjoy!