Most people don’t realize that cooking is like kissing: doing it a little usually leads to doing it a lot more.
Just the other day I started making a peach and blueberry crisp (yes, another one – quit looking at me like that!) and lo and behold, while it was in the oven I prepped these tomatoes. They went into the oven after the crisp was done so that we could have a yummy, fresh pasta sauce for dinner. After all, if the kitchen is already going to need to be tidied, why not make it worth your while?
Oven Roasted Fresh Pasta Sauce:
- Combine some seeded tomatoes and a chiffonade of basil in a bowl. Toss with good quality balsamic vinegar, minced garlic and salt and pepper to taste. Drizzle generously with extra virgin olive oil and spread on a baking sheet.
- Roast the tomatoes in a 300°F (150°C) oven for 30 to 40 minutes or until the tomatoes are softened and the pan is getting brown. Deglaze the pan with a few tablespoons of dry sherry and smush up the tomatoes with the edge of a spoon.
- Spoon the sauce over hot, lightly oiled pappardelle and garnish with shreds of Parmesan or asiago cheese. Or, do what I did last night and top each bowl with a disc of bocconcini cheese and lots of cracked pepper.