Roast tomato from Pasta: Every Way for Every Day (page 40) by Eric Treuille and Anna Del Conte

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for pasta shape suggestions.

  • nicolepellegrini on August 29, 2018

    I adore this recipe and make it every late summer/early fall when my garden is producing more tomatoes than I can keep up with! It works well with big Jersey beefsteaks as well as nice plum tomatoes or even juicy camparis. The slow roast and balsamic really brings out the sweetness of the tomatoes. I can eat this straight out of the oven, sans pasta, or as a topping for crostini as well.

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