1. Roasted Tomatoes:. 2. Heat oven to 275 degrees Fahrenheit and line a large baking sheet or metal roasting pan with parchment paper. 3. Cut tomatoes in slices about 3/4 inch thick, reserving ends for another use. Lay slices on baking sheet, brush with olive oil and sprinkle with salt and sugar. 4. Bake 15 minutes, then reduce heat to 200 degrees. Continue baking, turning halfway through, until tomatoes are shrunken and chewy but not crisp, 4 to 6 hours. 5. (They may be started in the evening and finished the next morning. After partial baking, turn off oven, leaving door closed. In the morning, if tomatoes are not done, reheat oven and continue roasting). 6. Assembly:. 7. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente (per package directions). 8. Menwhile, chop roasted tomatoes very finely until they are almost a paste. (You could use a large food processor or done in batches in a blender). Place in large serving bowl and add garlic, butter and olive oil. 9. When pasta is cooked, drain well and add to the bowl while still hot. Toss well. 10. Stand ears of corn on end and slice kernels from cobs. Add corn, cherry or grape tomatoes, mozzarella and Parmigiano-Reggiano to pasta-tomato mixture. Toss well. Add herbs and toss again. Serve warm or at room temperature. ---------------------------------------------------------------------------
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