Ingredients
1 cup olive oil, divided
18 oz plum tomatoes, trimmed and halved
salt and pepper, to taste
2 tbsp Italian seasoning
3 garlic cloves, minced
10 oz fresh mushrooms, preferably button, matsutake, white or brown beech, or oyster, trimmed or sliced
3 oz yellow onions, minced
1 tsp fresh rosemary, or thyme, chopped
¼ cup red wine
½ lb spaghetti, cooked
Parmesan cheese
Preparation
Preheat your oven to 250 degrees F.
In a small bowl, combine half a cup of oil, salt, pepper, Italian seasoning, and tomatoes. Toss to coat them evenly.
Line the tomatoes on a baking sheet cut-side up and bake them for 1 hour.
Using a fork or tongs, flip the tomatoes and bake them for another hour.
Flip the tomatoes cut-side up and bake them for an additional 30 to 35 minutes until they become tender and deep red.
Transfer the roasted tomatoes to a bowl and add the minced garlic. Mix to combine and set aside.
In a pan, saute the onions in the remaining oil until translucent.
Add the mushrooms and fresh thyme or rosemary. Saute briefly.
Deglaze with red wine and reduce. Continue sauteing until the mushrooms are well cooked and golden.
Combine the mushrooms, spaghetti pasta, and tomato mixture.
Adjust the seasoning as necessary, and serve them warm.
Garnish with parmesan cheese and indulge in an appetizing Italian spaghetti with olive oil, mushrooms, and roasted tomatoes. Bon Appetit!
