Spaghetti with Olive Oil, Mushrooms and Slow Roasted Tomatoes
Ingredients
- 1/2 C. extra virgin olive oil, divided
- 6 plum tomatoes, ends removed, halved lengthwise
- salt and pepper
- 2 Tbs. minced parsley
- 2-3 cloves garlic, minced
- 8-10 button mushrooms, sliced and sauteed
- oil for sauteeing mushrooms
- 1/2 lb. dry spaghetti, cooked
Directions
Preheat oven to 250 degrees. Pour 1/4 C. extra virgin olive oil into glass baking dish.
Wash tomatoes. Remove the ends and slice in half lengthwise. Add tomatoes, cut side up, and pour the remaining 1/4 C. extra virgin olive oil over the top. Season with salt and pepper to taste.
Bake tomatoes for 1 hour at 250 degrees. Remove from oven and flip each tomato over with a fork or tongs. Bake for 1 more hour. Remove and flip tomatoes back to cut side up. Bake for 30-35 more minutes, or until tender and deep red.
Top tomatoes with minced parsley and minced garlic and transfer to bowl. Pour oil from pan back over tomatoes.
Saute mushrooms in canola or olive oil until brown and cooked. Cook spaghetti noodles until al dente. Combine mushrooms, spaghetti and tomato mixture and serve hot or at room temperature.
