Meatless Friday: Tortellini with Roasted Tomatoes



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Here’s the secret to cutting grape tomatoes in half:  place tomatoes on the lid from a container (or an old coffee-can lid.) Add another lid on top. Press down and slice straight across the middle with a sharp knife. Let the kids help you drizzle the tomatoes with olive oil and season with basil, salt and pepper.

Tortellini with Roasted Tomatoes

roasted grape tomatoes labeled for reuse1 lb tortellini
1 pint grape tomatoes
Fresh basil
Olive oil
Salt and pepper

Slice tomatoes in half, put in a baking pan, drizzle with olive oil and salt, and roast at 300 for an hour or so. They should release some juices and look slightly shriveled. Chop basil, as much as you like. Cook tortellini according to package directions. Mix everything together; add olive oil if necessary, salt and pepper to taste. Can be eaten hot or at room temperature.

Copyright 2014 Deanna Bartalini


About Author

Deanna Bartalini is a Catholic wife, mom, writer and educator. She is the Director of Faith Formation at St. Edward Catholic Church in Palm Beach, FL. She writes at, serves as the editor of the blog, and is a contributor there as well as at Deanna contributed to A Catholic Mom's Prayer Companion. Deanna is available to lead retreats and speak at catechist and ministry events.

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