Ingredients

• 1/2 pound farfalle (bowtie) pasta, cooked
• 16 slow roasted tomatoes, halved (recipe follows)
• 1/4 cup Calmata olives, pitted and chopped
• 1 1/2 teaspoons roasted garlic, mashed
• 1 tablespoon capers, drained
• 2 tablespoons reduced balsamic vinegar
• 1/4 cup fresh basil, chiffonade
• 8 plum tomatoes, sliced in half, lengthwise
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh rosemary
• 3 tablespoons olive oil
• Salt and pepper, to taste

Browse by ingredient

Instructions

1. Julienne the roasted tomatoes. Add the olives, garlic, capers, vinegar and basil. Toss tomato mixture with pasta.
2. Preheat oven to 250 degrees F.
3. Toss all ingredients in a large bowl. Arrange tomatoes, cut-side up, on an oiled cookie sheet. Roast in oven for 3 1/2 hours or until tomatoes have reduced in size by 1/2.