July has welcomed regular thunder showers! Therefore opportune moments to fit in some BBQ time are well treasured. This humidity though – apparently I’m ‘glowing’ and rocking some serious beach hair…in Northern B.C.!?
Ok, so I love bruschetta – especially the ‘garlicky slurry’ my dad adds to his recipe. Watch out though, major dragon breath coming your way! I took his recipe, tossed it into a tinfoil packet, and roasted it on the BBQ. Voila…a delicious, super easy summery tomato sauce to top your favourite pasta. This Roasted Bruschetta also does some serious damage piled high on charred toast – soaking up all those tasty juices. Umm, yum.
A delicious, super easy summery tomato sauce to top your favourite pasta. This Roasted Bruschetta also does some serious damage piled high on charred toast – soaking up all those tasty juices. Yum.
- 1 cup dry orzo or favourite pasta
- 10 ripe roma tomatoes – cut into 8ths
- 8 large garlic cloves, roughly chopped
- 1/2 cup extra virgin olive oil
- 1 tbsp fresh lime juice
- 1&1/4 tsp sea salt
- 1/2 tsp worcestershire *vegan
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard
- 1/4 tsp tobasco or favourite hot sauce
- 1/4 tsp ground pepper
- fresh basil
Cook pasta as per package instructions. Drain off water and set aside.
Preheat BBQ to med.- med./low heat.
Add the garlic, olive oil, lime juice, salt, worcestershire, garlic powder, dry mustard, hot sauce, and pepper to a large bowl. Whisk well to combine. Toss in the cut tomatoes and gently fold to coat.
Use a double layer of tinfoil to make a large ‘pocket’ for the tomatoes to roast in while on the BBQ. Add the tomatoes and remaining ‘sauce’ to the centre of the tinfoil pocket. *Be sure to seal the pocket well to ensure no juices will escape.
Place the tomato packet onto the BBQ, close the lid, and roasted 8-10mins or until fragrant. Check on the tomatoes halfway through roasting and adjust the temperature as necessary – you can keep the lid of the BBQ open if too hot. You should hear a slight bubbling sound coming from the tomatoes.
Carefully remove the packet from the BBQ and onto a baking sheet. Allow the tomatoes to rest for 5mins prior to opening the tinfoil packet.
Pour the roasted bruschetta over the prepared pasta, toss to coat. Plate and top with fresh basil.
Store any leftovers in an airtight container in the fridge. Good for 2-3days.
~ I also topped my pasta with Walnut Parm.