slow roast banadurah harrah + a pasta recipe

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For the Slow Roast Banadurah Harrah (Spicy tomatoes):
2 pints cherry or grape tomatoes, halved *
1/4 cup fresh mint chiffonade
1 teaspoon red pepper flakes
a few sprigs of fresh thyme, or 1/2 teaspoon dried
1 to 2 cloves garlic, crushed through a garlic press or finely minced
1 tablespoon olive oil
Salt, to taste (about 1/2 teaspoon)

For the pasta with slow roast tomatoes:
1 pound penne (or another pasta)
Slow roast banadurah harrah (above)
Extra virgin olive oil
Salt, to taste
4 to 8 ounces feta, cut into small cubes or crumbles
1 to 2 tablespoons fresh mint chiffonade


  1. Roast the tomatoes: Preheat the oven to 310° F (155° C).
  2. Combine the cherry tomatoes, fresh mint, red pepper flakes, thyme, and garlic on a sheet pan. Drizzle with olive oil and mix with your hands to evenly coat. Turn the tomatoes so that they are cut-side-up and sprinkle with salt.
  3. Roast for about 60 to 90 minutes, until the tomato juices concentrate (they’ll go from watery to syrupy). Open the door for a couple seconds about once every 30 minutes during cooking to let some steam escape (and to check on them). Very small cherry tomatoes may be done even earlier than 60 minutes, so keep an eye on them.
  4. Make the pasta: Cook the pasta in boiling salted water until it’s al dente.
  5. Strain the pasta, add some slow roast tomatoes and a little bit of olive oil, and mix together until the tomatoes begin to dissolve a little.
  6. Season to taste, and then add the feta and fresh mint, give it a stir, and serve immediately.


* You can easily do this with bigger tomatoes, but it will take longer, and you will need to significantly decrease the temperature toward the end so they don’t burn.