Okay, so maybe it was more like a midnight meal. ;) I was hungry and couldn't sleep. Anyways, I got the idea of roasting tomatoes from Angela over at Oh She Glows. She made a Roasted Tomato Pesto this month that looks to die for! I can't wait to try it!
Roasted Tomato Mediterranean Pasta
4 medium tomatoes, sliced in half
1 can olives
1 small jar artichoke hearts
Directions: Preheat oven to 425 degrees. Place tomato slices on oiled cookie sheet. Drizzle a tiny bit of oil over the top, then season with salt & pepper. Place in oven for about.....40 minutes? Angela suggested 1 hour and 10 minutes @ 400 degrees, but mine were smoking so much that I had to take them out. Cook quinoa pasta according to package directions. Slice olives, and artichoke hearts. Remove pasta from heat & drain. Drizzle a tiny bit of oil on the pasta and stir. This keeps it from clumping together. Slice tomatoes. Add tomatoes, olives, and artichoke hearts to pasta. Stir well. Makes probably about 4 regular size portions. Enjoy! :)
P.S. It tastes even better the second day....if you can wait that long! ;)