Roasted Tomato Sauce

I’m back with the recipe I promised-a delicious roasted heirloom tomato pasta sauce!  This couldn’t be any simpler, all it really takes is time.  To start you want to pre-heat your oven to 325 degrees.  Then cut your tomatoes horizontally in half.

Lay them flat with the seeds facing up.

Drizzle your tomatoes liberally with olive oil then sprinkle on some salt and pepper.  I happened to have a half of a sweet pepper in the fridge so I roughly chopped that and added it as well.  Then take 3 cloves of garlic, with the skins on, and place them in the dish.

Stick them in the oven and let them slowly roast for about 3-4 hours.  This is where the time comes in, but you can spend that time doing other fun things like this:

….but more on this another day!

After about 3.5 hours your house will smell heavenly and the tomatoes should be done.  The edges will be cooked and somewhat dried but the insides will be oh so deliciously juicy.

Then you’ll want to let them cool slightly.  After things have cooled, remove the garlic from their skins.  It should be fairly easy, you can just squeeze all the garlic goodness out.  Give it a taste: it’ll be garlicky, not too strong, and buttery!

Now, add all of your roasted goodies to the food processor.  I also added about a teaspoon of dried thyme, half a teaspoon of dried rosemary, more salt and pepper (to taste), and about a palmful of grated asiago cheese.  Asiago is a lot like fresh parmesan: it has a gritty texture, it’s salty, and oh so good.  Whiz everything up until smooth, or you can leave it a little chunky if you like.

This recipe makes about enough for 2 GOOD servings of pasta and sauce.  My husband and I were particularly hungry this day so we ate it all, but it really depends on the size of your tomatoes and your appetite.  Now, I’m off to work on a fun tutorial for you!

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