This is a recipe, that I conceptualized with my buddy Jim while hanging out one evening a couple of years ago or so and had originally posted on my first blog, Skip's Recipe Box. He made it the other evening for a date and both he and her were thoroughly impressed! He says, when he wrote down exactly what he did, to serve with favorite pasta and to invite Skip over for dinner to thank him... So if you try it and like it, just let me know. LOL!
Pan Roasted Cherry Tomato Marinara
2 pints of Cherry Tomatoes washed and drained.
Blanch and peel if a less rustic sauce is desired.
Add Tomato Sauce and continue over medium heat about 20 minutes, reducing until thickened.
If to thick, thin with a little more wine.
This recipe is vegan as written, may add thinly sliced mushrooms if desired.
Serve over your favorite pasta and enjoy and garnish with a Fresh Basil and freshly shaved Parmesan Cheese. (optional or use a Vegan Alternative to Parmesan) May also add, Chicken, Shrimp, Bacon, or Italian Sausage for additional flavors. (this is for any meat eaters who read this)
I recently added this to my Master Cook program, here is the nutrition facts: (without meat)
shallots: MasterCook assumes an average 'whole' size of this ingredient. Tuscan seasoning mix: MasterCook uses fluid weight to scale this item. Nutritional calculation will be off to the degree that it differs in density from water.
1/8 cup Parmesan cheese, or as needed, may use Vegan alternative
1. Prepare vegetables for marinade in oil. Reserving mushrooms, beans, onion and tomatos.
2. Prepare marinade by mixing oil, wine, 1 1/2 tsp of tuscan seasoning mix, 1 clove of garlic, juice and zest of one lemon, sea salt, and pepper.
3. Mix vegetables and oil/wine mixture and dust with Parmesan Cheese or Vegan Alternative. Preheat oven to 350 degrees Fahrenheit.
4. Prepare pasta, cooking to al dente.
5. While pasta is cooking place marinated vegetables in oven to roast on a sheet pan in a single layer and lightly saute the mushrooms, beans, onion and tomatos with the remaining garlic clove in 2 tbs of olive oil. Season with salt, pepper, and tuscan seasoning mix to taste.
6. Drain pasta and reserve a 1/2 cup of the liquid.
7. Lightly toss the vegetables into the pasta, drizzling the remaining olive oil and water to get the consistancy you want.
8. Garnish by sqeezing the juice of the final lemon and zest onto the pasta in a large bowl. Dust with 1/2 tsp of tuscan seasoning mix, sea salt and black pepper to taste, and parmesan cheese or Vegan alternative.
9. Just before service, sprinkle the chiffonade of fresh basil on top of dish.
Suggestion: Toss a handful of sliced Black or Green Olives on top of the finished dish before service.