Roasted Rosemary Tomatoes & Zucchini Pasta | Cardiff Tiny Farm Recipes
Slow-roasted tomatoes with rosemary and garlic tossed with zucchini ribbons—a light, fragrant summer dish that also makes excellent bruschetta.
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Cooking tools:
- Oven
- Baking dish
- Parchment paper
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Serving platter
- Baking sheet
- Pastry brush
- Bread knife
- Toaster
- Tongs
- Spatula
- Plate
Ingredients
- 2 large cans whole stewed tomatoes, drained and quartered
- ½ red onion, thinly sliced
- 4–5 sprigs fresh rosemary, leaves torn from the stems
- 6 cloves garlic, roughly chopped
- 3 tbsp olive oil
- Salt
- pepper
- 3 large zucchini, julienned into long strips (for pasta)
- Optional: 1 loaf baguette or thin Italian bread, for bruschetta
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