Sunday Recipe: Roasted Tomatoes and Broccoli with Penne

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One can never have too many tomato recipes in the summer!  This one also uses fresh herbs.  I serve this with hot french bread to “mop up” the great sauce.


8 large plum tomatoes- seeded and quartered
2 cups broccoli florets
2 shallots, finely chopped
2 cloves garlic, minced
1/4 cup chicken broth
1 Tablespoon white wine vinegar
2 Tablespoons olive oil
3 Tablespoons slivered fresh basil
2 Tablespoons chopped fresh oregano
1/2 teaspoon red pepper flakes
Salt and freshly ground pepper to taste

8 ounces penne pasta
Grated Parmesan cheese

1.  Heat oven to 425 degrees.  Place everything except the penne and Parmesan into a rectangular baking dish.  Toss ingredients well.
2.  Bake for 30 minutes or until the tomatoes are very soft.
3.  While the vegetables are baking, cook the penne, drain, and set aside.
4.  When the vegetables are done, stir in penne and toss well.  Sprinkle with some Parmesan cheese, toss again, and serve immediately.  Serves 4. 

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