Roasted Tomato Pasta Salad

Roasted Tomato Pasta Salad

From Eating Bird Food -- http://www.eatingbirdfood.com/2012/07/farmers-market-roasted-tomato-salad/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+eatingbirdfood%2FhWrr+%28Eating+Bird+Food%29&utm_content=Google+Reader

We made this into a pasta salad, which was delicious! We threw in half a box of cooked pasta (use directions on package) during step 5. Yum!

Ingredients:

2 pounds tomatoes (a mix of small heirlooms and cherry tomatoes), halved

1/4 cup olive oil

1 tablespoon maple syrup

sea salt

1/2 medium to large cucumber, chopped into small pieces

1/2 cup goat cheese feta, cut or crumbled into small chunks

1/4 cup red onion, chopped

2 Tablespoons white balsamic vinegar

1 Tablespoon fresh basil, finely chopped

sea salt and pepper

Preparation:

1. Preheat the oven to 350°F and adjust one of your oven racks to the top third of the oven.
2. Cut tomatoes in half and place 1 pound in a bowl, set aside.
3. Gently toss the other pound of tomatoes in a bowl with the olive oil, syrup, and salt. Arrange them in a single layer, cut side up, on a rimmed baking sheet.
4. Bake until the tomatoes shrink and start to caramelize around the edges, about 45 minutes. Set tomatoes aside to cool for 30 minutes.
5. Gently toss roasted tomatoes, fresh tomatoes, cucumber, goat cheese, onion, vinegar and basil in large bowl. Sprinkle with sea salt and ground pepper to taste.