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Penne with semi-dried tapas tomatoes

Tomeco

Tomeco

dinner

300

minus

Recipe for

4

person

persons

300

minutes

250 g tapas tomatoes

2 red peppers

1 tbsp olive oil or canola oil

Sea salt & black pepper

Pinch of cayenne pepper

1 tsp thyme

300 g pasta

Roadmap

Halve the tapas tomatoes.
Place them in a roasting pan or baking dish greased with oil. Make sure they are not touching each other.
Sprinkle with some sea salt, pepper and fresh thyme.
Grill for 4 hours in the oven at 100 °C.
Let cool and place the tapas tomatoes in a sterilized jar.
Add olive oil until the tapas tomatoes are completely submerged.
This allows them to be stored in the refrigerator for up to 3 months. However, we use them right away in this delicious pasta!
Also cut the peppers in half and remove the white bits and seeds.
Rub well with olive oil and grill for 30 minutes in the oven at 220 °C.
Remove from oven, and as soon as they have cooled enough to hold, you can peel them.
Put the peppers in a blender and blend together with the cayenne pepper and a little salt and pepper to taste until smooth.
Cook the pasta. Drain, and mix with the grilled bell pepper sauce. Chop 100 g half-dried tapas tomatoes and mix into the pasta. Serve warm.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

4

persons

person

250 g tapas tomatoes

2 red peppers

1 tbsp olive oil or canola oil

Sea salt & black pepper

Pinch of cayenne pepper

1 tsp thyme

300 g pasta

Fan of this recipe?

View more

Preparation

300

minus

Halve the tapas tomatoes.
Place them in a roasting pan or baking dish greased with oil. Make sure they are not touching each other.
Sprinkle with some sea salt, pepper and fresh thyme.
Grill for 4 hours in the oven at 100 °C.
Let cool and place the tapas tomatoes in a sterilized jar.
Add olive oil until the tapas tomatoes are completely submerged.
This allows them to be stored in the refrigerator for up to 3 months. However, we use them right away in this delicious pasta!
Also cut the peppers in half and remove the white bits and seeds.
Rub well with olive oil and grill for 30 minutes in the oven at 220 °C.
Remove from oven, and as soon as they have cooled enough to hold, you can peel them.
Put the peppers in a blender and blend together with the cayenne pepper and a little salt and pepper to taste until smooth.
Cook the pasta. Drain, and mix with the grilled bell pepper sauce. Chop 100 g half-dried tapas tomatoes and mix into the pasta. Serve warm.

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Watch the video

Halve the tapas tomatoes.
Place them in a roasting pan or baking dish greased with oil. Make sure they are not touching each other.
Sprinkle with some sea salt, pepper and fresh thyme.
Grill for 4 hours in the oven at 100 °C.
Let cool and place the tapas tomatoes in a sterilized jar.
Add olive oil until the tapas tomatoes are completely submerged.
This allows them to be stored in the refrigerator for up to 3 months. However, we use them right away in this delicious pasta!
Also cut the peppers in half and remove the white bits and seeds.
Rub well with olive oil and grill for 30 minutes in the oven at 220 °C.
Remove from oven, and as soon as they have cooled enough to hold, you can peel them.
Put the peppers in a blender and blend together with the cayenne pepper and a little salt and pepper to taste until smooth.
Cook the pasta. Drain, and mix with the grilled bell pepper sauce. Chop 100 g half-dried tapas tomatoes and mix into the pasta. Serve warm.

Recipe for

4

person

persons

300

minutes

250 g tapas tomatoes

2 red peppers

1 tbsp olive oil or canola oil

Sea salt & black pepper

Pinch of cayenne pepper

1 tsp thyme

300 g pasta

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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