another super easy summer recipe to use as a topping for pasta or noodles is p. allen smith’s baked cherry tomatoes. part of the success of this recipe comes from the variety of cherry tomatoes that are used.
either straight from the garden, or from the market this time of year, choose just enough to fill a medium-sized ceramic baking dish. add two tablespoons olive oil, and 1 tablespoon minced garlic. toss with salt and pepper.
and then bake them in a preheated 400 degree oven for at least 20 minutes. i usually stir the tomatoes half way through the baking time.
take out of the oven and top with 1/4 cup freshly shredded Parmesan cheese and 1/4 cup chopped basil. yummy when stirred to allow the cheese to melt. serve hot on foccacia bread, pasta, noodles, or alongside grilled chicken.
angel food garden 