Roasted Tomatoes, Prosciutto and Spaghetti

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At last, I am beginning to use the tomatoes I preserved from my summer/autumn bounty.  When at their peak, I oven-roasted lots of Roma tomatoes, vacuum packed and froze them.

This dish was inspired by a recipe in The Australian Women’s Weekly’s Sensational Stir Fries.  The original recipe used fresh tomatoes but I knew my roasted tomatoes would taste fab in the recipe.  If you are keen to make it but not inclined to roast the tomatoes beforehand, then quarter Roma tomatoes and fry them until just soft before adding the other ingredients.

These quantities make a hearty meal for two.

Ingredients:

  • 250g spaghetti
  • 2 tbs* basil
  • 2 tbs* parsley
  •  2 tbs* olive oil
  • 1 tbs* lemon juice
  • 1 tbs* balsamic vinegar
  • olive oil, extra
  • 100g prosciutto, roughly chopped
  • 2 cloves garlic, crushed
  • 6-8 roasted tomatoes (I cut my tomatoes in half, drizzled them with olive oil and sprinkled them with salt, pepper and mixed herbs.  I then roasted them for 1.5 hours at 120 -150°C.)
  • 40g pine nuts

*These are 20 mil tablespoons.

Method:

  1. Toast pine nuts and set aside.
  2. Combine, basil, parsley, olive oil, lemon juice and vinegar then set aside.
  3. Put a little olive oil in a frying pan and fry prosciutto until crisp.  Set aside.  Don’t wash the pan.
  4. In a separate pot, cook the pasta.
  5. Put the garlic in the pan the prosciutto was cooked in and fry for a minute or two.
  6. Add the roasted tomatoes, stirring until heated through.
  7. Add cooked, drained pasta and stir until coated.
  8. Add herb mixture and stir for a minute or two.
  9. Add the pine nuts and prosciutto.  Stir until combined and heated through.
  10. Serve immediately.

10 thoughts on “Roasted Tomatoes, Prosciutto and Spaghetti

  1. Apparently, your growing season doesn’t end with ensuing rains, as does ours – our tomato production is stopped cold by the viruses brought on by the wet – I’ve seen some growers who, before the rains, pull up entire plants loaded with green tomatoes and hang them in a dry barn or garage from the rafters – slowly over a 2-3 month time, they will ripen, unless the timing was bad and the viruses got into them prior to being pulled.

    I think roasting tomatoes is the way to go for preserving – not only does it afford a richer, concentrated taste, but it reduces the volume of the tomato itself, so you can get more in a container or jar – don’t know why, but so far I’ve only put roasted tomatoes in the freezer, but I don’t think there’s any reason why they couldn’t be canned as well.

    • Hi Doc, I froze my roasted tomatoes as well. I wonder whether it is possible to can them. I have never seen a recipe… mmm … the more I think about it the more I think it would not be possible. Roasted tomatoes are usually drizzled with olive oil which I imagine would preclude canning.

  2. This, and a number of similar dishes, are why I grow tomatoes. With a few ingredients, you can make a wonderful dish, just as you did here. I would so enjoy seeing that dish of pasta set before me. 🙂

    • Celia, we have just started to use them. We have so many. We just arrived in B’town tonight. I am too scared to go and check the vegie patch as there are sure to be tomatoes galore to be picked.

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