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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.

Ingredients

for

4

persons

person

Coöperatie Hoogstraten - Vector logo Hoogstraten

250 g tapas tomatoes

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 red peppers

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 tbsp olive oil or canola oil

Coöperatie Hoogstraten - Vector logo Hoogstraten

Sea salt & black pepper

Coöperatie Hoogstraten - Vector logo Hoogstraten

Pinch of cayenne pepper

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 tsp thyme

Coöperatie Hoogstraten - Vector logo Hoogstraten

300 g pasta

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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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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  • 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 fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
pdf

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