Monday, October 28, 2013

Oven Roasted Tomato Sauce

Can it get any easier?!?!  Heck no!  You guys are gonna LOVE this sauce.  It is so flavorful that I might venture to say it is some of the best homemade marinara I ever made!  I know...that's a bold statement, but this was dynamite!  And I can't stress just how simple it really was.  So next time you have some tomatoes that are turning, or they go on sale at your local grocery store or farmers market, load up and get roasting!  You will not be disappointed - so yummy!

Happy Cooking!


Oven Roasted Tomato Sauce
original recipe created by Sarah on the fly
3 cups of roughly chopped tomatoes (any kind - cherry, roma, beefsteak)
1 small onion, roughly chopped
3 cloves of garlic, minced
2-3 T olive oil
salt and pepper to taste

Preheat your oven to 400 degrees.  Using a non-stick baking sheet, toss the tomatoes, onions, and garlic together with the olive oil, salt and pepper to taste.  Spread evenly on the baking sheet. 

Just the before picture from another angle...

Roast at 400 degrees for 30 minutes.  At this point, mix up your tomatoes and push the roasted sauce together on one side of the baking sheet.  If you would like to add any other vegetable to your pasta dish, add it now and cook an additional 10-30 minutes.  In this case, I used asparagus and roasted another 15 minutes.

Add your favorite pasta, fresh, boxed, or frozen.  I used a refrigerated portabella mushroom ravioli (only takes 4 min to cook, after you bring the water to a boil of course).  I also added a whole lot of fresh basil, roughly chopped.  Yummy!!! 

The entire house smelled AMAZING and it tasted just as good as it smelled.  Enjoy!

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