Oven Roasted Tomato Sauce

Got caught out with a summer cold today.  Miserable thing.  When colds come round it’s much preferable to be cosy but in the summer that’s hard to pull off.  Ah well, the dogs are keeping me company while I watch Bleak House.  Cheerful show, ahem.  I’m behaving myself so we can go out tonight to see the movie “Chef”.  It will be a quiet date night but that’s ok.  🙂

When I made the Crêpes with Roasted Vegetables I really liked the taste of the oven roasted tomatoes and planned on making a sauce once we had a few ripened tomatoes from the garden.  This week I was able to get enough off the vines to do up a sauce.  This is an easy sauce that is packed with loads of flavour.

Slice the tomatoes, drizzle with olive oil, season with sea salt and pepper.  Slow roast in the oven at 300F/150C for about an hour.

Oven roasted tomato sauce 1 2014

If you are making homemade pasta, prepare it before making the sauce.  In a skillet heat up olive oil.  You want enough to create enough sauce to coat the pasta.  Saute 2 cloves of garlic, chopped.  The heat should be medium low so the garlic doesn’t burn but softens instead.  Then add the tomatoes.

Oven roasted tomato sauce 2 2014

Add a 1/4 cup of white balsamic vinegar and a handful of chopped basil.  Toss the cooked pasta and serve immediately.  I also did up some parmesan toast to accompany this.

Oven roasted tomato sauce 3 2014

As I said to my husband “not to toot my own horn” but I loved this dish.  It’s hard to beat fresh ingredients from the garden.  Love this time of year!

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16 thoughts on “Oven Roasted Tomato Sauce

  1. I have oven-roasted cherry tomatoes for pasta but never thought to use “regular” tomatoes. This really does look good and I intend to try it. I can only imagine how great that pasta tasted. Thanks for the idea.

  2. Impressive! Especially like the addition of white balsamic – that I can actually buy here now. I roasted courgettes/zucchini over the weekend for the first time and those were so much better than pan-fried. So I’ll have to do the same with toms from now on.

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