Round 1: Oven Roasted Tomatoes with “Pasta” and Fire Roasted Tomato Sauce

 

Seafood Grille over "Pasta" with Oven Roasted Tomatoes and Fire Roasted Tomato Sauce

Here was a critical component of the first dish; Mixed Seafood Grill of Fresh Gulf Shrimp, Sea Scallops and Maine Lobster accompanied by “Pasta” with Fire Roasted Tomato Sauce. The “pasta” is actually just veggies. Today we’ll cover the “pasta” which makes a very nice side dish anytime. The fire roasted tomato sauce is that awesome version we posted about a week ago from Chef Ryan at http://cajunchefryan.rymocs.com/blog2/recipes/fire-roasted-tomato-sauce/.

• 3 each, medium size, carrot, yellow squash, zucchini
• 1 pint grape tomatoes
• Chef Ryan’s Fire Roasted Tomato Sauce
• Parmesan, shaved and parsley, chopped for garnish

Preheat the oven to 325 degrees F. Place the tomatoes in a roasting pan and gently douse with olive oil, salt and pepper. Bake for 30-45 minutes. Meanwhile, cut the vegetables Julienne style. Heat some salted water to a boil and prepare an ice bath. Blanch the vegetables for about 15 seconds in the water, then immerse in the ice bath to stop any further cooking (you can do this step ahead of time). Heat some olive oil in a sauté pan.  Add the vegetables and quickly heat with the sauce. Remove and top with garnish.  Tomorrow we will cover the seafood grille and relish.