Umami Roasted Tomato Pasta

Umami Roasted Tomato Pasta


Easy!  Delicious!  Fun!  I love making this dish, it’s comfort food for me.  I usually take the recipe a step further than I did on the video and turn these tomatoes into a sauce all their own.  See below for that extra step.

Somewhere between the tomato, the soy sauce, vinegar, sugar and the charred flesh of the tomatoes and intense and deep umami flavor comes through!

2 lbs Roma tomatoes
2 TBS olive oil
1 tsp salt
1 tsp black pepper
2-3 garlic cloves, peeled but left whole
1 tsp brown sugar
1 TBS balsamic vinegar
1 TBS soy sauce
Zest of a lemon

TURN YOUR BROILER ON!  If you don’t have a broiler (which would really stink) just put your oven on the highest heat.

Wash and quarter your tomatoes.  In bowl toss the tomatoes with all of the other ingredients.  Mix it up with you hands.  It’ll taste like a really good, funky salad dressing.  If you like to bring the heat, add a teaspoon of crushed chili flakes.

Put all of this in an oven safe pan and broil them for about 15 minutes.  Keep an eye on it though.  IF you have an adjustable broiler, keep the tomatoes a few inches away from the heat source.  You want for the tomatoes to cook in the juices AND brown (and even blacken) a little.  Roast them!

These tomatoes are great on their own, on top of pasta, on a pizza, on toasts, in a salad.  Shoot, anywhere you’d normally use a good tomato.  BUT they also make a great sauce and here’s my recipe for that:


1 Batch of Umami Roasted Tomatoes
2TBS olive oil
2 cloves of crushed garlic
1/2 C minced shallots (or red onion)
1/4 C torn basil or arugula
1/2 C dry white wine
1/4 C halved brine cured olives like Kalamatas

Heat up a sauté pan over medium high heat, add the olive oil and when it’s heated chuck in the garlic and the shallots.  Use a wooden spoon to move things around and scrape the bottom of the pan.  Let these sweat and brown a little for about 3 minutes or so and add the torn herbs and the entire pan of the Umami Roasted Tomatoes, juice and all.  Pour in the white wine, stir and let all of the liquid reduce by about half.  Add the olives, stir it up and toss on a pound of cooked pasta–think penne.  I’d drizzle a little extra finishing olive oil and add some shavings of a nice pecorino cheese to this.  EAT IT UP!

Serves four.