Angel Hair Pasta With Roasted Indigo Rose Tomatoes

OLYMPUS DIGITAL CAMERAAngel Hair Pasta with Roasted Indigo Rose Tomatoes

Last week I paid close attention to the weather forecast and as a result I went out to my little garden and stripped all my tomato plants of any and all tomatoes that had color.  According to the weatherman on the television, summer was officially over.  After what I witnessed yesterday, I should have known better.  You know what I’m talking about…  For example, the meteorologist tells you in the morning that it is going to bright and sunny and by mid afternoon, you wished you had brought an umbrella.

Well, when it comes to the weather, sometimes I need to remind myself that Mother Nature can be very unpredictable.  After picking all those tomatoes, I ignored my garden thinking that it was over and done for the season.  Nope.  Not even remotely close… When I walked out to the garden yesterday, I was astonished at what I saw.  There were dozens of tomatoes ready to picked once again.  The first thing I thought was, great!, I will have fresh tomatoes for lunch and dinner!  The second thing I thought was oh, shii…take mushrooms, there are so many tomatoes left out on the vines and I have a lot of work to do!


Do you see what I mean?  Most of the tomatoes will be made into a sauce, some will be roasted, and some will be frozen.  Some will be given away, and some will be eaten fresh.  You get the picture.  Don’t get me wrong, I’m not complaining.  I’m happy to have them.  You will however, hear me complain this winter when I don’t have any fresh picked homegrown tomatoes to eat.


These are Indigo Rose Tomatoes.  They are small in size, red in color and with a splash of dark purple.  These tomatoes are another favorite of mine.  They are great roasted, sliced fresh in salads and can even be stuffed with chicken or tuna for wonderful little bite sized appetizers or a light lunch.  They are also really pretty and different looking than your average red tomato.  A wonderful way to prepare Indigo Rose Tomatoes is to roast them and then toss them with some angel hair pasta, baby spinach, fresh basil, olive oil and fresh grated Romano cheese for light and flavorful dinner.  Enjoy!  Tessa


  • 1 cup roasted tomatoes (see recipe below)
  • 4 ounces dried angel hair pasta
  • 2 handfuls of baby spinach
  • 1/8 cup fresh basil sliced thinly
  • 1 Tbs olive oil or more as needed
  • 1/2 tsp garlic paste
  • pinch of red pepper flakes
  • salt and pepper to taste
  • 1/4 cup fresh grated Romano cheese (more if desired)
  • garnish with fresh basil

Cook angel hair pasta according to manufacturer’s direction, drain and set aside. If needed, drizzle a bit of olive oil over the pasta to keep it from sticking.  Heat a saute pan over a medium high flame.  Add roasted tomatoes (with the juice), olive oil, baby spinach, basil, garlic paste, red pepper flakes and cook until the spinach begins to wilt.  Add the angel hair pasta and cook until heated through.  Add additional olive oil if desired.  Add salt and pepper.  Taste and correct your seasonings.  Place on serving platter, top with Romano cheese and garnish with fresh basil.   Makes 2 servings.

How to Oven Roast Tomatoes

This is a simple recipe that will yield some flavorful tomatoes for soups, stews and sauces.  Preheat your oven to 375 degrees.  Cut tomatoes in half or into large chunks.  Gently squeeze out some of the seeds.  Toss lightly with olive oil, salt, pepper.  I added some sprigs of basil and rosemary for some flavor.  Arrange tomatoes in a single layer on a foil lined cookie sheet (for easy cleanup).  Bake for 45-60 minutes depending on the size or variety of tomatoes.  Cook until the tomatoes start to shrivel and get a bit of color or until your liking.  Remove from oven, let cool, remove basil and rosemary, place in plastic bags and toss in the refrigerator.  Use within a few days.  Can be frozen for later use.  When freezing the tomatoes, measure the roasted tomatoes and juice in one cup portions and place in sandwich bags.  Lay the sandwich bags flat in your freezer in order to maximize your freezer space.

Note: if you don’t like the skins on the tomatoes, just pull the skins off after cooking.  They pop off pretty easily.

35 thoughts on “Angel Hair Pasta With Roasted Indigo Rose Tomatoes

  1. Barbara Bamber | justasmidgen

    Wow!! You had me at “indigo”.. what a pretty name and a pretty tomato. If I lived close by.. I’d help you make up a few batches:D Could you make homemade ketchup with some?? The flavor would be unreal I bet! Love your recipe! xx

  2. Martyna @ Wholesome Cook

    I think my comment disappeared… I was saying that I am envious of your tomato harvest. Especially the one AFTER the weather forecast that had you picking all your crops. I am going to try to grow some this year as we are staying home for Christmas to look after them well. Oh, and you can’t go wrong with tomatoes and angel hair pasta, Yum!

    1. Tessa

      Thank you Martyna! I was pleasantly surprised. I do think the garden really is at the end of the season. Unlikely to get many more. Good luck with your tomato crop this year. I am curious to see what tomato varieties you will be planting.

    1. Tessa

      Hi Katarina! Next year I will try growing tomatoes in hanging pots since I have such little garden space. It sure will be interesting!

  3. skoraq cooks

    Great selection of tomatoes Tessa. What a pity they can’t grow all year long :-( And your light and flavour dinner looks sooo delicious. I’ll be having tomato soup today but why not preparing such pasta tomorrow :-)

  4. Sissi

    What a treasure! I bet this pasta was exceptional. Some people say that pasta means cheap eating but I always say that if you have excellent quality ingredients, pasta can be a real delicacy. I’m looking forward to following your tomato preserving adventures!

    1. Tessa

      Thank you Sissi! I love to prepare pasta and this turned out to be one of my favorite pasta dishes. So simple to make! I already miss my fresh tomatoes. I just have a few left :(.

    1. Tessa

      Hey Raymund! Back at you! Your website is the same to me. You dish up some amazing things with ingredients that I never heard of either :).

  5. Karen

    What a wonderful crop of tomatoes. You used them in one of my favorite dishes…simple so the flavors of the tomatoes are the star.

  6. iPinRecipes


    We love your recipes, they are so yummy. Would be delighted if you can share your recipes with us at A Community for food bloggers and food lovers. Simply register your food blog with us and start pinning your recipes directly from your blog. No need to crop or edit your images and your recipes will be published immediately without any editorial review. With you can not only pin your recipes, but you can repin, like others recipes and can create food category boards.
    So why to wait, Join and start Pinning your amazing recipes.

    Happy Pinning!!!

    iPinRecipes Team

  7. mjskit

    I’ve been there with the tomatoes and what I thought was season’s end, but … when it comes down to it, you can never have too many tomatoes! I’ll take some of those off your hands. :) Lovely batch of tomatoes and what a great looking pasta! So simple and delicious! Just can’t beat fresh vegetables and pasta.

Comments are closed.