Ingredients
2 cups small tomatoes cherry or grape or a mix (Hint: You can skip this step and buy sundried tomatoes in a jar.)
2 garlic cloves finely minced
2 Tbsp olive oil
Salt and pepper
½ tsp butter
½ cup cream
Pinch red pepper flakes (1/8 tsp)
1 cup grated Parmesan cheese, divided (about 2 oz)
2 Tbsp sliced basil (or 1 Tsp dried)
1 Tbsp Vermouth or dry wine
Cooked pasta, by package directions
Directions
Preheat oven to 300 degrees.
Line a baking pan (8x8 is fine) with foil.
Slice tomatoes in half and place on prepared pan.
Sprinkle garlic over tomatoes.
Drizzle with oil and add salt and pepper. I stir the whole thing around with my hands.
Bake for 1½ to 2 hours until slightly shriveled and browned in some places.
Remove from oven while you make sauce and pasta.
Heat a small saucepan over medium heat.
Add butter to melt and cream.
Stir in red pepper flakes, ½ cup Parmesan cheese, basil, and Vermouth.
Add in tomatoes and all accumulated juices.
Stir to melt cheese, taste for seasonings. (Hint: Add a little pasta water if sauce is too thick.)
Serve with favorite pasta and extra Parmesan on top.
Tomato Appetizer:
Cherry and grape tomatoes
Mozzarella cheese cut in cubes
Olive oil to drizzle
Salt and pepper to taste (Fresh grated is best)
Fresh herbs to garnish (basil, rosemary, tarragon, chives – whatever you have or like)
Put tomatoes and cheese on a plate, drizzle with a few tablespoons of oil and dust with salt and pepper. Add herbs. Serve at room temperature with toothpicks.