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Cherry tomatoes, Zucchini, Almonds and Tarragon sauce

500g 1,1 pound cherry tomatoes (cut in half)
2 garlic cloves (chopped)3 zucchini, chopped
1 cup chopped almonds
60ml 1/4 cup olive oil
60ml 1/4 cup balsamic vinegar
Salt & Pepper
Fresh Tarragon

In a baking dish combine all the ingredients. Mix all very well and bake on convection mode (200C/390F) for about 25 minutes. After baked, if you desire a more saucy texture break the tomatoes using a wood spoon. Mix very well with the pasta and serve with good Parmiggiano on top.
This recipe goes very well with Asiago cheese Ravioli. You can find the recipe in this link. <<<Ravioli with Asiago>>>