The Feeding Trough – Roasted Balsamic Tomatoes

Witchdoctor’s sometime tech guru (and secret culinary fiend) PAT PILCHER shares another secret – and surprisingly easy – foodie delight in our new series, The Feeding Trough.

 

Roasted Balsamic Tomatoes – an easy and very yummy dish

Roasted Balsamic Tomatoes With Baked Capsicum, Garlic, Pine Nuts, Pasta & Parmesan

Everyone has a can’t-be-arsed meal that they can whip up on auto-pilot, and this is what I do when I have fresh tomatoes, capsicums and pine nuts because it’s quick, easy and next to impossible to get wrong.

It’s also quick to cook, tasty and a healthy dish with “wow” factor. If you’re stuck for a simple low fuss lunch/dinner that’ll impress, you may want to check this recipe out.

Serves 2

Have you got these ingredients lying around?

Ingredients

  • 3 medium-large fresh tomatoes
  • Small bunch of fresh oregano
  • 50ml balsamic
  • Olive oil
  • 1x capsicum
  • 8 cloves of garlic (unpeeled)
  • 100g Pine nuts
  • 200 pasta
Chop-chop-chop!

Steps

Capsicum/Garlic

  • Preheat oven to 180c
  • Cut the core out of the capsicum
  • Place the capsicum with the hole you’ve cut face down in a small casserole dish
  • Add garlic cloves (unpeeled) around the capsicum
  • Drizzle the capsicum with olive oil
  • Put lid on the casserole dish and place in the oven
Mmm… Balsamic tomatoes!

Balsamic Tomatoes

  • Slice the tomatoes in half, place in oven-safe casserole dish
  • Drizzle with balsamic and olive oil on the tomatoes
  • Sprinkle fresh oregano over the tomatoes
  • Put a lid on the casserole dish and place in the oven, setting a timer for 30 minutes
  • Get a medium/small pan and plan on an element set to high

 

Don’t burn the pine nuts!

Garnishes/Pasta/Plating

  • Put 100g of pine nuts in the pan
  • Toss and move so they don’t burn, do this until they are aromatic and slightly golden, remove from heat and set aside.
  • Put pot of salted water on to boil
  • Add pasta and cook as per cooking instructions
  • Check to see of capsicum and garlic is cooked – the capsicum should be soft if prodded with a fork
  • Remove casserole dish with capsicum garlic from the oven and remove capsicum and garlic using tongs (the oil will be extremely hot so be extra careful!)
  • Cut the capsicum using a knife and fork and remove garlic cloves from their skins and cut into small pieces
  • Once the pasta is cooked, drain and place in a bowl, add in capsicum and garlic plus olive oil and toss
  • Add pasta to serving plates
  • Once the tomato time goes off remove from the oven and add tomatoes to the pasta, drizzling tomato/balsamic juice over the pasta
  • Sprinkle with pine nuts and add grated parmesan/pepper to taste

Enjoy!

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