Slow roasted tomatoes are divine this time of year. The herby dark balsamic reduces into a sweet candy coating, while juices from the vegetables create a delicious yet simple sauce. Please see below for order options.
10 roma tomatoes¼ cup Neapolitan Herb Dark Balsamic Vinegar
1 large eggplant or 2 small
8 garlic cloves
1 red onion
¼ cup Tuscan Herb Infused Olive Oil
Generous sprinkle of sea salt
Red Pepper Flakes
Preheat oven to 400 degrees. Line baking sheet with parchment paper or foil.
Cut tomatoes in half and eggplant into one inch cubes. Peel and crush whole garlic cloves. Chop onions into 1 inch chunks.
2) BAKING SHEET
Add tomatoes skin side down to baking sheet. Then, add eggplant, garlic, and red onion. Drizzle with Tuscan Herb Infused Olive Oil and Neapolitan Herb Dark Balsamic. Sprinkle a generous amount of course sea salt and freshly cracked pepper. Shake ingredients in baking sheet until combined.
3) ROAST IN OVEN
Place baking sheet in the pre-heated oven and cook for 35 to 40 minutes. Roast until tomatoes and eggplants are soft and caramelized, and juices have thickened.
Bring pot of salted water to a rolling boiling and cook fresh Bucatini for 2-3 minutes or until al dente. *Follow cooking time instructions for pasta.
Drain pasta and place in a large serving bowl. Top the pasta with the roasted vegetables, making sure to get all the bits and juices for baking sheet.
Divide pasta evenly and finish with red pepper flakes. Optional finishing touches: parmesan and parsley. Enjoy!
PRODUCTS FOR PURCHASE - OKLAHOMA CITY
Oklahoma City - please note perishable products are for pick-up only.
PRODUCTS FOR PURCHASE - OUT OF STATE
Customers out of Oklahoma.
SHARE YOUR RECIPES WITH US.
Let us know what you think! Have something new? Share with us. #TheOilTreePlated