I love spring/early summer produce and eating foods that highlight that fresh flavor. And my kids love noodles . . . . and couldn't possibly care less what season it is.
So here's an easy roasted tomato pasta sauce I made recently for my family that's got a little kick for you Cajuns, but features the acidic richness and sweetness of fresh tomatoes. AND can be put over any shape pasta for rascally kids (you may also want to decrease the red pepper flakes and cayenne for sensitive little ones and adults).
And did I mention it was ridiculously easy and only dirties a cookie sheet and one bowl (I hate recipes that require every dish/pot/utensil in my kitchen to make . . . because I hate doing dishes)?
And that's fresh Swiss chard and onions from my bundle on the side just sautéed in butter with a little garlic and salt. . . oh, and Chachere's. For those non South Louisianans . . . . that's Tony Chachere's (saa-sha-rees) seasoning that really isn't just a tourist thing you buy at the airport. It's pretty much amazing on most anything you want to add salt to, adding a little kick, a little salt . . . . and a little Cajun.
And I just want to add that not only did my 8 year old and husband like the green blob of Swiss chard (yes, they were skeptical at first . . . .I got a little stank eye), but it's packed with Vitamins K, A and C and magnesium, iron, and I could just go on and on. Basically it's one of those green leafies that is absolutely AMAZING for you. So eat it.
- 3 pints (2 lbs) cherry tomatoes, halved
- 1/8 cup+ olive oil
- Salt & pepper
- 1/4t red pepper flakes
- 1/8t cayenne
- 1 1/2t sugar, or to taste
- 3 large garlic cloves, sliced thin
- 1T balsamic vinegar
- 1 medium shallot, sliced thin
- Mix everything but the vinegar in a large bowl. Spread on cookie sheet. Sprinkle vinegar on top of tomato mixture on cookie sheet. Bake at 350F for 35-40 minutes. Cool 5-10 minutes.
- Serve over pasta or eat alone.