Slow Roasted Tomato Salad with Pasta

Hi guys, I hope you’re all really, really well.

So I’m gonna show you a beautiful side dish now. It’s a fantastic, slow-roasted tomato salad with Pasta.

Why You’ll Love This

It’s really fresh, it’s really light.

This is from my new cookbook together. And together is about togetherness, something that we’ve all learnt about, or not about in the last year, since lockdown.

So this is all about meals to make new memories.

This is a fantastic side dish, perfect for pairing with a delicious copycat Olive Garden salad, from a chapter that I absolutely love called elegant simplicity.

You can cook this as a menu, or you can take individual recipes, as they are, cause they’re really nice recipes.

The great thing about the recipes is I’ve written them in a new style, right? And this style is I write them in a way so you can get ahead of the game. So when your guests arrive, you’re not stressing.

Ingredients

1 kilo tomatoes (on the vine)
salt
pepper
1 teaspoon harissa
extra virgin olive oil
red wine vinegar
garlic (skins on)
spring onions
500 grams pasta
frozen broad beans
fresh herbs (mint, basil, dill, fennel)
cold-pressed extra virgin olive oil
feta cheese

Instructions

Get yourself the ripest tomatoes you can get your hands on.
Try and get them on the vine.
In with the vines and the tomatoes.
Add some seasoning, salt and pepper.
Put a nice teaspoon of harissa in.
Go in with a nice little kiss of extra virgin olive oil.
Add a little splash of red wine vinegar.
Keep the skins on the garlic and just put a bowl bin.
Trim off both ends of the spring onions, give them a wash, and these go in like that.
Mix it all up.
With these tomatoes, they’re gonna go in the oven for one hour, we’re gonna slow roast them to really concentrate the flavors.
That’ll go in the oven at 150 degrees Celsius, which is 300 Fahrenheit.
Cook some pasta. While the tomatoes roast, cook your favorite pasta. For another delightful option, try making a simple spaghetti marinara with fresh basil.
Simply put that into some boiling, salted water.
Cook it for 10 minutes.
When that’s five minutes in, get some frozen broad beans.
Refresh them both in a colander under cold water.
Shake off these little vines.
Take out the spring onions and just put them on a board.
Also take out the garlic.
Shake these tomatoes off the stalk.
Push this through a coarse sieve to lose the tomato skins.
Simply put the tomatoes in there, everything goes in.
Use the spoon just to squash the tomatoes.
Keep pressing it until it’s literally just pips and skin on this side of the coarse sieve.
Squeeze the garlic out of the skins.
Use a knife to slice up the spring onions.
Stir in those beautiful roasted spring onions and the lovely creamy garlic into the sauce.
Go back in with the gorgeous broad beans and the, and then turn the heat up.
Mix it up when it’s cooled down a little bit.
Add some beautiful fresh herbs.
Put most of the herbs in there for flavor and then save back some for sprinkling on top later. If you enjoy rich pasta dishes, you might also love our cheesy homemade baked ziti recipe.
Get those lovely fresh herbs in there.
Really mix it up beautifully.
Add a bit of seasoning.
Give it a little kiss of nice cold-pressed extra virgin olive oil.

Cooking Tips

Leave the vine on, the vine will give you that kind of fragrance of the smell of tomatoes in the greenhouse.
Cook the pasta for 10 minutes, I want it slightly al dente.
Run the pasta under cold water, so it’s not cooking anymore, and that’ll hold beautifully. This salad pairs wonderfully with an easy homemade garlic bread.
If you want to, only if you want to, just pinch the skin and squeeze the bean out like that.
I want to push this through a coarse sieve. Reason being is I want to lose the tomato skins.

Serving Suggestions

Serve this vibrant slow roasted tomato pasta salad on a platter in bowls. It makes an excellent side for an easiest healthy baked salmon dinner.
Take some of those herbs and just sprinkle them over the top.
A little optional extra here, a tiny bit of feta cheese.

There you go. My slow roasted tomato and pasta salad. Let’s have a try.

Mmm, it is so fragrant.

So there you go guys, my and tomato salad. I hope you love it as much as I do. Enjoy.

Easy Slow Roasted Tomato Pasta Salad with Fresh Herbs

A truly fresh and light side dish featuring intensely flavored slow-roasted tomatoes, mixed with al dente pasta, tender broad beans, fragrant fresh herbs, and a hint of creamy feta. This recipe, designed for ‘elegant simplicity,’ allows you to prepare ahead, ensuring you’re relaxed when guests arrive.

1 kilo tomatoes (on the vine)
Salt, to taste
Pepper, to taste
1 teaspoon harissa
Extra virgin olive oil
Red wine vinegar
Garlic (skins on)
Spring onions
500 grams pasta
Frozen broad beans
Fresh herbs (mint, basil, dill, fennel)
Cold-pressed extra virgin olive oil
Feta cheese (optional)

Preheat your oven to 150 degrees Celsius (300 degrees Fahrenheit).
Find the ripest tomatoes possible, ideally still on the vine. Place the tomatoes (with their vines), garlic cloves (skins on), and trimmed, washed spring onions into a large bowl.
Add salt, pepper, 1 teaspoon of harissa, a generous drizzle of extra virgin olive oil, and a splash of red wine vinegar to the bowl.
Gently mix everything together to coat the tomatoes, garlic, and spring onions. Spread them out on a baking tray.
Slow roast in the preheated oven for 1 hour. This process will concentrate their flavors beautifully.
While the tomatoes are roasting, cook your pasta. Bring a large pot of salted water to a rolling boil. Add 500 grams of pasta and cook for approximately 10 minutes until slightly al dente.
Five minutes into the pasta cooking time, add the frozen broad beans directly into the boiling water with the pasta.
Once the pasta and broad beans are cooked, drain them in a colander. Rinse them thoroughly under cold water to stop the cooking process and cool them down. Set aside.
After 1 hour, remove the roasted tomatoes, garlic, and spring onions from the oven.
Carefully shake the roasted tomatoes off their vines. Place the roasted tomatoes into a coarse sieve set over a large bowl. Use a spoon to squash the tomatoes through the sieve, separating the concentrated pulp from the skins and seeds. Discard the skins and seeds.
Squeeze the soft, creamy roasted garlic out of its skins and add it to the tomato sauce.
Slice the roasted spring onions and stir them into the sauce mixture.
Add the cooled pasta and broad beans to the large bowl with the tomato sauce, garlic, and spring onions.
Mix everything thoroughly. Let the salad cool down a little if it’s still warm.
Finely chop the fresh herbs (mint, basil, dill, fennel). Stir most of the chopped herbs into the pasta salad for flavor, reserving a small amount for garnish.
Taste and adjust seasoning with additional salt and pepper if needed.
Finish with a ‘kiss’ of cold-pressed extra virgin olive oil just before serving.

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