Baked Ziti With Caramelized Cherry Tomatoes

Amarante

Fri, Nov 10 2023, 9:36 am

I would classify this as a "semi home made dish" because it uses bottled marinara sauce which is doctored with sautéed onions and a few other ingredients to elevate it.

And the broiled cherry tomatoes on top were a lovely touch - I often add some chopped tomatoes to pizza because they are so good as a broiled topping.

BAKED ZITI WITH CARAMELIZED CHERRY TOMATOES

Excerpt From: Leah Koenig - Modern Jewish Cooking: Recipes & Customs for Today's Kitchen

There is little more wonderful in this world than a bubbling dish of cheesy baked pasta, except perhaps a dish of baked pasta topped with a layer of sweet, lightly blistered cherry tomatoes. While not a traditionally Jewish dish, it is perfect for Shabbat dinner or anytime you are serving a crowd.
SERVES 8

1 LB/455 G ZITI
EXTRA-VIRGIN OLIVE OIL FOR DRIZZLING, PLUS 2 TBSP
1 LARGE YELLOW ONION, FINELY CHOPPED
4 GARLIC CLOVES, FINELY CHOPPED
1 TSP DRIED OREGANO
1 TSP DRIED THYME
1/2 TSP RED PEPPER FLAKES
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
ONE 24-OZ/680-G JAR GOOD-QUALITY MARINARA
2 CUPS/455 G FULL-FAT OR LOW-FAT RICOTTA ”
“1 EGG, LIGHTLY BEATEN
10 FRESH BASIL LEAVES, CUT INTO THIN RIBBONS (SEE PAGE 18)
2 CUPS/210 G GRATED MOZZARELLA
1/4 CUP/20 G GRATED PARMESAN
11/2 CUPS/240 G HALVED CHERRY TOMATOES
1 TBSP SUGAR

1. Bring a large pot of generously salted water to a boil. Add the ziti and cook, stirring occasionally, until al dente, about 10 minutes (or follow the timing instructions on the package). Drain well, transfer to a large bowl, drizzle with olive oil, toss to coat, and set aside.

2. Meanwhile, preheat the oven to 375°F/190°C. Heat the 2 Tbsp olive oil in a medium pan set over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, 6 to 8 minutes. Add the garlic, oregano, thyme, and red pepper flakes and season with salt and pepper. Cook, stirring often, until fragrant, 1 to 2 minutes more. Stir in the marinara, turn the heat to low, and simmer until slightly thickened, about 5 minutes. Remove the pan from the heat.

3. In a medium bowl, stir together the ricotta, egg, basil, 1/2 tsp salt, 1/2 tsp pepper, and 1 cup/105 g of the mozzarella. Spoon about two-thirds of the sauce and all of the ricotta mixture into the drained pasta and stir to combine, making sure the pasta is evenly coated. Transfer the mixture to a 9-by-13-in/23-by-33-cm baking dish. Top evenly with the remaining sauce, and sprinkle with the remaining 1 cup/105 g mozzarella and the Parmesan.

4. In a small bowl, stir together the cherry tomatoes and sugar, and season with salt and pepper. Lay the tomatoes, cut-side up, all over the surface of the dish, pressing gently to nestle them into the cheese. Bake until bubbling, 30 to 35 minutes. If desired, turn on your broiler and broil until the cheese browns, 2 to 3 minutes. Serve hot.

NOTE

Here is my favorite trick for quickly slicing grape and cherry tomatoes, as well as other small, round fruits like grapes and blueberries: Lay a handful of the tomatoes in the well of a Tupperware lid. Cover with a second lid and gently press down “down to hold the tomatoes steady. Using a serrated knife, slice laterally between the lids, through the tomatoes. Lift the top lid and voilà: a bunch of perfectly halved tomatoes.”