Best 3 Spaghetti With Slow Roasted Tomatoes And Cheese Recipes

Transport yourself to a culinary paradise with our tantalizing recipe for "Spaghetti with Slow Roasted Tomatoes and Cheese." This exquisite dish is a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving for more. Indulge in the vibrant flavors of slow-roasted tomatoes, which caramelize and intensify in their sweetness, while the rich, melted cheese blankets the pasta in a delectable hug. Discover the perfect harmony between the tangy tomatoes, savory cheese, and al dente spaghetti in this culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

SPAGHETTI WITH SLOW-ROASTED TOMATOES AND CHEESE

Spaghetti With Slow-Roasted Tomatoes and Cheese image

Provided by Florence Fabricant

Categories lunch, weekday, pastas, main course

Time 20m

Yield 4 main-course servings

Number Of Ingredients 6

Ingredients

1 pound spaghetti
Salt to taste
48 roasted plum tomato halves, chopped, about 5 cups (see recipe)
2 tablespoons extra-virgin olive oil
1/2 cup freshly grated Pecorino Romano cheese (about 1 1/2 ounces)
2 tablespoons chopped parsley

Steps:

Bring a large pot of water to boil. Add spaghetti and a generous pinch of salt. Cook until spaghetti is al dente, about 8 minutes.
Meanwhile, place tomatoes in very large, heavy skillet over moderate heat. Cook until they are heated through; then, stir in the olive oil.
When spaghetti is done, drain it well, and add it to pan with tomatoes. Place over medium heat, and cook a few minutes, tossing the spaghetti and tomatoes together. Add cheese and parsley, toss again, and serve.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 8 grams, Carbohydrate 114 grams, Fat 13 grams, Fiber 13 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 2039 milligrams, Sugar 23 grams

PENNE WITH SLOW-ROASTED CHERRY TOMATOES AND GOAT CHEESE

Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese image

Provided by Sara Moulton

Categories Cheese Pasta Tomato Side Roast Goat Cheese Basil Fall Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 pounds red and yellow cherry tomatoes
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
6 ounces fresh goat cheese
1 pound penne
1 cup loosely packed fresh basil leaves, torn into pieces
Additional kosher salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 250°F and line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in one flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.
Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

SLOW ROASTED TOMATOES

Slow Roasted Tomatoes image

These tomatoes have an intense tomato flavor and can be eaten hot or cold. They can be frozen to use all winter in soups, stews, and pasta sauces. The roasted tomatoes would be delicious chopped, tossed with freshly cooked pasta with a bit of olive oil, some fresh basil, and some freshly grated parmesan cheese.

Provided by Sandylee

Categories Vegetable

Time 9h20m

Yield 1 sheet pan, 1 serving(s)

Number Of Ingredients 6

Ingredients

20 roma type tomatoes
2 tablespoons olive oil, plus a little to oil the pan
1 tablespoon ground fennel
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon dried marjoram

Steps:

Preheat oven to 250 F (about 9 hours roasting time)
Wash tomatoes, dry, and cut each tomato in half lengthwise, keeping the stem spot in one piece (to grab when peeling the tomatoes later.) Put tomatoes in a bowl and toss with olive oil and herbs. (Any combination of herbs that appeals to you can be used.).
Brush cookie sheet very lightly with olive oil. Arrange tomatoes cut-side down on cookie sheet.
After about 8 hours, start checking tomatoes. They're done when skins puff up and tomatoes are reduced in size by at least half. It's a personal preference as to how dried you like them, and I prefer to cook mine until they look fairly dense, but still a tiny bit juicy.
Let cool.
Slip tomato skins off, collecting tomato meat and juices. Transfer to freezer bags and freeze.

Nutrition Facts : Calories 725.8, Fat 33.4, SaturatedFat 5, Sodium 131.8, Carbohydrate 105, Fiber 35.5, Sugar 65, Protein 23.7

Tips:

Choose the right tomatoes: Use ripe, flavorful tomatoes for the best results. Roma tomatoes are a good choice.
Slow-roast the tomatoes: This brings out their sweetness and intensifies their flavor.
Use a variety of cheeses: A combination of cheeses, such as Parmesan, mozzarella, and ricotta, creates a rich and complex flavor.
Don't overcook the spaghetti: Cook it al dente, so it still has a slight bite to it.
Serve immediately: This dish is best enjoyed fresh out of the oven.

Conclusion:

Spaghetti with slow-roasted tomatoes and cheese is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its simple ingredients and bold flavors, this dish is sure to be a hit with the whole family. So next time you're looking for a quick and tasty dinner, give this recipe a try.