Orecchiette with Slow-Roasted Tomatoes, Basil, and Parmesan

By tulawdog

Ingredients

• 1 . Cut the tomatoes in half end-to-end, and place cut side up on a pan.
• 2 . Optional: Slice 4-5 cloves of garlic, and sprinkle over the tomatoes.
• 3 . Strip several sprigs of fresh thyme, and sprinkle the leaves over the tomatoes.
• 4 . Season with sea salt and fresh ground black pepper and drizzle extra-virgin olive oil liberally over all of the tomatoes.
• 5 . Place in the oven at 200°F for 6-8 hours; the tomatoes will collapse, but not completely dry out. (since they’ll be in there a while, preheating is not necessary)
• Note: I filled an entire baking sheet with the tomatoes and also added 2 very large shallots, sliced, and 5 cloves of sliced garlic. I used sweet million and yellow pear tomatoes.
• Orecchiette with Slow-Roasted Tomatoes, Basil, and Parmesan
• a goodLife {eats} creation
• 8 ounces Orecchiette, cooked according to package instructions
• 1 1/2 cups slow roasted tomatoes (with garlic and shallots)
• 1 very large handful of sliced, fresh basil
• fresh Parmesan

Preparation

Step 1

Toss the slow roasted tomatoes, garlic and shallots (with the oil) with the pasta. Sprinkle with fresh basil and lightly toss to combine. Serve with shavings of fresh Parmesan on top.