Oven Roasted Tomato Peach Pasta

My Gramma, "Doda" as Jibs calls her, has been raving about frozen peaches lately. They're really quite good.

This pasta uses frozen peaches as the primary ingredient in its sauce. Mixed in with the peaches are onion, lots of fresh and sun-dried tomato, some cinnamon and cayenne pepper.

All the ingredients go into a 9 x 13 baking dish and get thrown in a hot oven to roast.

Once the sauce is done, it will be sweet and rich and thick. You can pour it over some chunky pasta and top it with parmesan cheese.

This one's for you, Gramma...do you want the leftovers?

Oven Roasted Tomato Peach Pasta

(Moosewood Cooking for Health)

6 sundried-tomatoes, chopped

4 cups coarsely chopped tomatoes

2 cups chopped fresh or frozen peaches, thaw if frozen

1 cup chopped onion

2 tbsp olive oil, (I used the oil that the sundried tomatoes came packed in.)

1/2 tsp salt

1/8 tsp ground cinnamon

1/8 tsp ground black pepper

1/8 tsp cayenne

2 tsp herbs de provence

1 tbsp red wine vinegar

450g chunky shaped pasta (3 Cups or so dried)

grated parmesan cheese

In a 9 x 11 inch baking dish, stir together sundried tomatoes, tomatoes, peaches, onions, oil, salt, cinnamon, herbs de provence pepper and cayenne. In a 450* oven roast, uncovered, for 40 mins stirring a couple of times.

When the sauce has been cooking about 25 mins, bring a large pot of salted water to a boil and cook the pasta.

When the sauce is cooked, stir in vinegar.

Serve sauce atop pasta with a generous grating of cheese.

A side salad of spinach, goat cheese and walnuts would be nice.

Jib says, "Get over here pasta, I love you."

Jib tip, "Don't get the pasta in your eyes, the cayenne is quite unforgiving!"