I have wanted to try this recipe for sometime. Just yesterday, I picked up my first box of produce from a local organic co-op and in this weeks box there are Roma tomatoes! I can’t let these go to waste and I know I wont use this many in a week. What better way to use these than to make a homemade pasta sauce? I do need to buy about another pound at the store, but that’s ok – I still wanted to try this.
This was really tasty and I’m glad I went with my “doctoring-up” instincts or this wouldn’t have had enough flavor for us. I didn’t add the red pepper flakes while I cooked the sauce so my spice-a-phobic daughter wouldn’t have something extra to complain about. It’s like pulling teeth to get her to eat anything! We all enjoyed this with roasted garlic bread, which is obviously not pictured…it was that good! I will have to make it again sometime and make sure I keep my hands off until I get a picture. I used my go to garlic bread recipe on half of this loaf and used an entire bulb of roasted garlic in place of the chopped. It was unbelievably good – a little too good because I couldn’t help myself from eating three pieces! I joked that I was “carbo-loading” for the gym tomorrow. I haven’t indulged like that in a whole month 🙂 These are destined to be “repeat offenders” – thanks for reading, enjoy!
Roasted Tomato Pasta Sauce – heavily adapted from Dishing the Divine
- 2 pounds tomatoes, cut into large dice
- 1/4 cup olive oil
- 3 tablespoons chopped garlic
- 1.5 tablespoons balsamic vinegar
- kosher salt and fresh cracked pepper to taste
- 1 small onion, diced
- sprinkle of teaspoon red pepper flakes
- 1/4 cup minced fresh basil leaves
- 1/4 cup vodka
- 8 ounces shell pasta
- 1/2 cup grated Pecorino Romano
Preheat oven to 425.
Chop your tomatoes into bite-sized chunks. Layer the tomatoes on a sheet pan that has sides. Add olive oil, garlic, and balsamic vinegar. Mix well. Roast for 25 minutes or until tomatoes are bubbly and browning in spots, stirring once or twice. Set aside.
In a large skillet set to medium heat pour in about a tablespoon of olive oil and add the diced onion. Cook until slightly caramelized then add your roasted tomatoes to the skillet. Stir to combine and add vodka, cook for 5 more minutes. If you prefer a smoother sauce, blitz the mixture with your stick blender. Add in Pecorino Romano cheese over top and toss in chopped basil – taste for seasoning. Set aside.
Put a large pot of water to boil, and add a generous amount of kosher salt to the pot. Add your pasta and cook according to package directions. Before you drain the pasta, reserve about two cups of the pasta water. Add the drained pasta to the sauce, stir to combine, add the pasta water as needed to thin out the sauce. Serve with roasted garlic bread and a green salad.
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