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Roasted Heirloom Tomatoes with Avocado & Brown Rice Pasta

Shopping at Trader Joe’s over the weekend, I picked up a container of beautiful heirloom tomatoes. I admired the array of colors these tomatoes covered- red, yellow, purple and green- and wondered what I could make with them.

After grabbing some fresh avocados and a pound of brown rice pasta, I headed home to try out this simple recipe.

Roasted Heirloom Tomatoes with Avocado & Brown Rice Pasta

Roasted Heirloom Tomatoes with Avocado & Brown Rice Pasta


  • colorful heirloom cherry tomatoes- 1 pint, sliced in half lengthwise
  • avocados- 2 ripe, diced into chunks
  • brown rice pasta- 1 pound
  • garlic- 2 cloves, minced
  • olive oil- 1/2 cup
  • lemon juice- 1 tablespoon (or juice squeezed from 1/4 lemon)
  • salt


  1. heat oven to Broil
  2. bring salted water to boil in large pasta pan
  3. place tomato slices on baking sheet
  4. drizzle tomatoes with olive oil and dust with salt
  5. roast tomatoes in oven until they begin to char, approximately 7 minutes
  6. once water is boiling, add pasta and cook until tender
  7. once pasta is tender, drain and rinse under cool water (I only rinse pasta when making a cold salad or if it's brown rice)
  8. heat olive oil in large heated saute pan
  9. add pasta, tomatoes (with drippings), garlic and avocado to saute until pasta is just warm, only about 2 minutes
  10. transfer to serving bowl

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