I admit that I'm always the first to complain about hot and humid summertime temperatures. I adore Fall and am really a big baby about Summer. But this season has its perks, too - the sound of the ice cream truck rolling by, kids giggling as they race through the sprinkler, the cool breeze blowing off the ocean during vacation.
And another perk - one of my favorites - fresh tomatoes! You just can't beat a homegrown, fresh, summertime tomato.
We always plant at least a dozen tomato plants in our garden each year, including small cherry tomatoes up to big, slicing heirlooms. So once the summer gets underway, my kitchen is normally over-flowing with tomatoes and I'm always looking for creative ways to use them up.
This recipe is one of my favorites because it comes together in just a few minutes, utilizes pantry and garden staples, and is of course delicious. It is a summertime hit at our house.
Oven-Roasted Balsamic Tomatoes with Pasta and Pancetta
- 1 pound cherry tomatoes or other small, round tomato
- 2 shallots
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 8 oz. pasta of your choice (farfalle or penne work great here)
- 4 oz. chopped, pancetta
- fresh basil
- Boil water in a large pot and cook pasta according to package directions while you prepare the rest of the dinner.
- Preheat oven to 350 degrees.
- Rinse tomatoes and cut about half of them in half, lengthwise. Leave the remaining tomatoes whole.
- Thinly slice shallots.
- On a baking sheet sprayed with cooking spray or covered in parchment paper, spread out tomatoes and shallots. Drizzle with balsamic vinegar and olive oil. Bake in oven for 15-20 minutes. When tomatoes begin to brown and burst, they are ready.
- While tomatoes roast, saute pancetta in olive oil until crisp.
- Combine pasta, roasted tomatoes, and pancetta in a large serving bowl and mix well. Top each serving with freshly, chopped basil. Yields 4-6 servings.