If you have an over abundance of tomatoes like so many of my friends do, you’re probably looking for ways to preserve them (or simply pawning them off on anyone you see walking down the street).
I don’t personally have this “problem” because I don’t have a garden. I don’t know if I’ll ever have a garden – both my husband and I have black thumbs. Maybe some day I’ll give it an attempt? In 6 years?
My generous neighbors handed me a shopping bag full of freshly picked roma tomatoes so I decided to make a simple sauce for my lasagna.
When I say simple, I mean simple! There’s no peeling of the tomatoes required! Simply slice the tomatoes in half and remove the innards, strain the juice, toss them in a pan with some basil, onion, garlic, olive oil, and the reserved juice. Roast and puree. That’s it!
This recipe makes approximately 1 qt tomato sauce.
Roasted Tomato Sauce
- 28 roma tomatoes
- 9 cloves of garlic
- 1 onion
- 1 bunch fresh basil (0.66 oz carton)
- 3 oz tomato paste
- olive oil
- 1-3 tsp balsamic vinegar, to taste
- Preheat oven to 425 degrees F.
- Stem tomatoes and cut them in half. Remove the seeds and strain out the juices.
- Place tomatoes in a 9×13 casserole dish or cake pan. Distribute garlic cloves among the tomatoes. Peel and roughly chop the onion, add to the tomatoes. Add the basil leaves. Season generously with S+P.
- Pour the reserved tomato juice into the pan. Drizzle with a little olive oil.
- Roast 35 minutes.
- Using a slotted spoon, place tomatoes in a blender. Blitz the tomatoes until almost smooth. Add the tomato paste and balsamic and blend until desired texture is achieved. (If you can’t get it smooth enough, transfer sauce to a large bowl and use an immersion blender.)
*This recipe is adapted from Kate at http://www.wonderfullifefarm.blogspot.com/2012/08/easy-homemade-spaghetti-sauce-from.html*
Today is National Pasta Day!
As if I needed an excuse to eat pasta!
I must admit, when I saw this pasta sauce I judged it solely by its cover. Had I read its description I would have passed it up.
Alfredo isn’t my favorite sauce – which is surprising seeing as cream sauces typically make my mouth water – I simply find that it’s always lacking in flavor.
Bell peppers aren’t my favorite vegetable, I usually find their flavor too strong.
Goat cheese is one of those cheeses that I’m on the fence with. I’ve had it in cheesecake and it was fabulous and I’ve had it in macaroni and hated it.
So why on earth would I combine these three flavors? Well, because the original photograph depicted a creamy pink sauce that I just can’t resist! Sure, I could’ve read the ingredients and continued on my merry way but I don’t just cook for myself. I have a husband who enjoys my cooking and supports my hobby. A husband who is always the inspiration behind what I cook. Stuart likes alfredo sauce, loves bell peppers, and enjoys goat cheese. I continued with my plan and topped my favorite pasta shape with beautiful roasted red pepper alfredo sauce.
I am pleased to announce that I greatly enjoyed this pasta sauce. The goat cheese added the zip that I find is missing in most alfredo sauces and the roasted red peppers provided a beautiful color and earthy flavor to the creamy sauce. Honestly, I think the sauce tasted better for lunch the next day!
Roasted Red Pepper Alfredo Sauce
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 onion, diced
- 1/2 C milk
- 1/2 C heavy cream
- 4 oz goat cheese, cubed
- 1/2 C grated Parmesan
- 1 jar (12 oz) roasted red peppers, drained and chopped
- salt and pepper, to taste
- In a saucepan over medium high heat saute onion in olive oil. When translucent add garlic and cook another 60 seconds. Slowly whisk in the milk and heavy cream. Add the cheese and cook until melted. Add the roasted red peppers.
- Using an immersion blender puree the sauce until smooth. Season with salt and pepper. Note: If you don’t have an immersion blender use a counter-top blender, just be sure to leave the lid cracked because the sauce is hot.
- Serve over your favorite cooked pasta. Garnish with extra Parmesan cheese.
*This recipe is adapted from Chungah at http://damndelicious.net/2013/12/02/roasted-red-pepper-alfredo/ *