Confit Tomato Pasta Salad
Serves 4-6 | Crafted with Smoked Apple & Sage Plant-Based Sausages
ABOUT THE FLAVOR ORIGIN
This flavorful pasta salad made with Field Roast Apple Sage Sausages and fragrant baked tomatoes Is the perfect dish to make ahead and bring to a summer cookout.
3 pounds cherry tomatoes
¾ cup olive oil
10 garlic cloves
8 thyme sprigs
1 tsp. sugar
1 X package Field Roast Apple Sage Sausage
500 grams small pasta noodles (like fusilli)
Juice of 1 lemon
½ cup chopped basil leaves
Sea salt and cracked black pepper
Preheat an oven to 275 degrees F. Arrange the tomatoes on a rimmed, high-sided baking sheet, then add the olive oil, garlic cloves, thyme, sprinkle over the sugar, and season with sea salt and cracked black pepper. Toss gently to mix. Bake until the tomatoes are wilted and your kitchen smells like heaven, about 1 ½ hours. Remove the thyme sprigs and set aside.
Heat a grill over medium high heat. Cook the Field Roast sausages until charred all over and cooked through to perfection. Slice into bite-sized pieces.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain.
In a large bowl, combine the cooked pasta, confit tomatoes (with their juice, garlic, and oil), Field Roast Sausage, lemon juice, basil leaves, and an extra hit of cracked black pepper. Toss well to mix. Beautiful served hot or chill in the fridge and serve cold on a warm summer’s day. Delicious!