Roasted Cherry tomatoes with Pasta and breadcrumb Topping

There are days when you get back from work and need a quick dinner. If you have some cherry tomatoes in the fridge this is a dinner you can throw together while you have a cup of tea or coffee.

I saw a similar recipe in a food group on Facebook. Emily who is in the group makes some beautiful food and caters food. She is generous with her recipes and I adapted this from hers. She got the recipe from Bon Apetit Gwyneth Paltrow’s recipes . Emily grilled the tomatoes at 200ºF for 5-6 hours, mixing occasionally. I am sure that the flavors intensify. I did not do that. She also used anchovies; I used capers and olives instead. I modified this recipe with a recipe I saw in food network by Valerie Bertinelli and used eggplant too. Emily used toasted breadcrumbs and that really pops and I have started using it for a lot of pasta dishes. This recipe is an easy weekday recipe as most of the work is done in the oven. Relax with a cup of tea while the oven does the work.


  • 4 cups cherry tomatoes
  • 2 cloves garlic
  • 5-6 tbsp extra virgin olive oil
  • salt and pepper
  • crushed chilli peppers
  • 1/2 cup breadcrumbs (I made my own with leftover bread and lots of herbs, some walnuts and chilli flakes)
  • 1 tbsp fresh chopped basil or parsley
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 2 tbsp capers and olives
  • 3-4 chopped garlic
  • fresh basil leaves
  • 1 eggplant, cubed
  • 1 pound spaghetti
  • parmesan cheese 3 tbsp (optional)


  • Preheat oven to 300ºF (150ºC)
  • Place tomatoes, salt, 2 cloves garlic, sliced and 1 tbsp olive oil. Roast for 1 hour. (Or preheat oven to 200º F and roast for 3-5 hours. Keep mixing). Set aside
  • Mix breadcrumbs with herbs, salt and pepper. Add a tbsp of oil and mix to resemble damp sand. Add capers and chopped olives. Spread on a pan with parchment paper. Drizzle with a tbsp of oil
  • Increase heat to 400ºF (200ºC). Bake for for about 5 minutes till golden brown
  • Cook spaghetti in a large pot of boiling salted water. Drain; reserving 1 cup of cooking liquid
  • In a pan heat 2 tbsp oil
  • Add garlic, stir for 30 seconds. Add eggplant and stir fry till cooked, but not overcooked
  • Add tomatoes Crush some tomatoes and cook for a few minutes
  • Add spaghetti and some of the reserved pasta water if dry and cook till well mixed
  • Pour into a serving bowl. Add some basil and drizzle some olive oil. Top with the breadcrumbs and serve
  • Sprinkle some parmesan cheese (optional)

3 Comments Add yours

  1. Amazing recipe…👌👌👌


  2. Kally says:

    This looks good!


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