Bacon, Roasted Tomato, and Avocado Pasta

Yes, you can roast your tomatoes in the grill, instead of in the oven and use them them in pasta or salsas or eat them like candy. I set up the grill for slow, long cooking with a half snake of briquettes to get me about 4 hours at about 300°-350°. The tomatoes, drizzled with olive oil and thyme, sit on a sheet pan lined with parchment paper. You just walk away and think of how to use them. I decided to put them in a bacon avocado sauce over pasta.

If you’ve never cooked your avocado in a sauce, try it. When cooked, it stays green even the next day in the fridge. Just a simple sauce of mashed and sauteed avocado with a little cream and Parmesan is great over pasta. I gilded the lily with bacon and the roasted tomatoes.

chunky red and green sauce

Bacon, Roasted Tomato, and Avocado Pasta

  • Servings: 3-4
  • Difficulty: easy
  • Print

Grilled Roasted Tomatoes

Set up the grill for indirect, long cooking, using the snake method. I used a snake that went halfway around the kettle grill and lasted 4 hours at around 300°.

  • Place halved and seeded tomatoes on a large sheet pan lined with parchment paper or aluminum foil. I had 11 tomatoes of various types, mostly plum, with a few round ones.
  • Drizzle olive oil over all the tomatoes.
  • Sprinkle with kosher salt, ground black pepper, and dried thyme.
  • Place pan on grill cooking grate and cover for about 4 hours. Tomatoes should be shriveled and browned around the edges, but still moist. The bottoms will be browned, but not burnt. Check after 2 hours to see how your grill is doing.
  • Remove tomatoes to cool, then to a bowl and set aside.

Making the Sauce

1 lb thick-sliced bacon

2 tablespoons roasted garlic or 1 tablespoon fresh grated garlic

4 ripe avocados

1/2 pint heavy cream

olive oil

roasted tomatoes, roughly chopped

1/2 cup grated Parmigiano Reggiano cheese

1/2 lb cooked pasta—I used whole wheat chiocciole, which I think are supposed to look like snails

pasta water to thin sauce

salt & pepper to taste

  1. Cook the bacon until browned and chewy. Remove to drain and cool, then cut in large chunks.
  2. Add about 2 tablespoons olive oil to 1 tablespoon of reserved bacon fat in skillet and heat over medium-low heat. Add roasted garlic and the scooped out flesh from the avocados. Heat, mashing with a potato masher or fork until creamy, but with some chunks of avocado for texture.
  3. Stir in heavy cream and continue heating over low heat or a lower simmer.
  4. Stir in tomatoes and bacon.
  5. Stir in hot pasta water to thin sauce to a good consistency to serve with pasta. I used 1/2 cup of pasta water.
  6. Stir in Parmesan cheese.
  7. Stir in cooked pasta until well coated.
  8. Serve in bowls with more cheese.

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