Roasted Rosemary Tomatoes & Zucchini Pasta

Roasted Rosemary Tomatoes & Zucchini Pasta

Adapted from Judy Rodgers’ bruschetta topping, shared on Jenessa’s Dinners—roast low and slow until deeply fragrant, then toss with zucchini “noodles” or spoon onto toasted bread.

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 and pepper to taste
• 3 large zucchini, julienned into long strips (for pasta)
• Optional: 1 loaf baguette or thin Italian bread, for bruschetta

Method

1. Preheat the oven to 300°F.
2. Combine tomatoes, onion, garlic, and rosemary in a bowl. Press out excess liquid and pour it off—the drier the mix, the better it roasts.
3. Toss with olive oil, salt, and pepper.
4. Spread in a single layer in a glass or ceramic baking dish (or a parchment-lined pan). Roast about 2 hours until concentrated and fragrant. (A faster option: 350°F for a little over an hour works too.)
5. While the tomatoes roast, julienne the zucchini into long thin strips.
6. For pasta: add the zucchini ribbons to the hot roasted tomato mixture in the pan and toss until warmed through and coated.
7. For bruschetta: brush thin bread slices with oil, toast until dark and crisp, cool, and top each with 1–2 pieces of roasted tomato.
8. Serve immediately. The rosemary scent will outlast the meal.