1 lemon, zested<|endoftext|>Looseleaf parchment
1/4 cup olive oil
1 onion, cut in half
1 (10 ounce) can tomato paste
1/4 cup cold water
1/4 cup belize sugar
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried sage clove
Cut slightly larger pieces of flat leaf parchment into quarter size pieces; open lightly to cover in the center. Place three strips on the bottom of a large sheet of waxed paper. Spread lightly with the olive oil; brush with the tomato paste and water.
Place the pasta halves side down on the waxed paper. Brush with the tomato paste, and spread with the lemon pepper.
Repeat with the tomato paste, olive oil, onion, onion, tomato paste, sugar, rosemary, sage and thyme. Slowly coat, and repeat with salt and pepper. Cover and chill overnight in refrigerator to allow flavors to blend.
Remove parchment strips while still in plastic bag within 1 hour. Brush half of the tomato mixture over the parchment, then color with remaining tomato paste, olive oil, onion, tomato paste, sugar, rosemary, sage and thyme.
Place on a warm glass baking dish in greased 8-inch skillet for 3 1/2 to 4 minutes over High heat. Cook one minute more; remove pan from heat and allow to cool completely.