Roasted Tomato Pasta

Roasted Tomato Pasta

For my second dish with the fresh local vine ripened roma tomatoes I could not resist making one of my favorite pasta sauces, an oven roasted tomato sauce. This pasta is easy to make and super tasty. Instead of cooking the sauce in a pan on the stove you roast the sauce in the oven. It is really easy; you just chop everything up and roast it in the oven for a while. Roasting the tomatoes in the oven concentrates their flavour. An added benefit of roasting the sauce is that it fills your place with an amazing aroma. I just did a basic tomato sauce as I wanted the tomatoes to be the stars of the show but you could easily add eggplant, or zucchini, etc. If you prefer a chunky sauce you could just mash the tomatoes with a fork instead of chopping it in a food processor.

Ingredients:
2 roma tomatoes (sliced in half)
1 small onion (chopped)
2 cloves garlic (chopped)
1 tablespoon oil
1 tablespoon balsamic vinegar
1/2 teaspoon oregano
1/2 teaspoon basil
2 pieces bacon (optional, cut, or pancetta, etc.)
salt and pepper to taste
1 tablespoon basil (chopped)
1 tablespoon parsley (chopped)
1 serving pasta (cooked)

Directions:
1. Place the tomatoes, onion, garlic, oil, balsamic vinegar, oregano, basil, bacon, salt and pepper in a bowl and toss to coat.
2. Place the mixture in a baking dish and bake in a preheated 350F oven for about 45 minutes minutes.
3. Place the mixture in a food processor.
4. Add the fresh herbs.
5. Use the food processor to chop the sauce to the consistency that you desire.
6. Toss with the pasta and serve.

Similar recipes:
Roasted Tomato Soup
Roasted Tomato and Blue Cheese Sauce
Roasted Eggplant Pasta

Take a look at the Presto Pasta Nights roundup at Once Upon a Feast.

12 comments:

Cara said...

This looks so simple and delicious - I love it!

Valli said...

I'm afraid you have me drooling Kevin!!! Don't you just love all the ripe, juicy tomatoes in the markets right now.I could eat them everyday...what...I do eat them every day even in the winter months..we get them from a local greenhouse and they are delicious.

Janet said...

I just bought a couple of baskets of fresh local tomatoes too... made stuffed tomatoes last night on the barbeque... still have lots left, so I am going to try a pasta dish too...

Patricia Scarpin said...

I love this dish, Kevin - simple and delicious, the perfect combo!

Holler said...

Kevin, That looks delicious (pass on the bacon)! I haven't eaten yet tonight and you are making me feel even more starving!

I don't think the baked potatoes I am cooking for us are going to stand up to expectations now!

Ruth Daniels said...

Oven roasted...perfection! Thanks for sharing with Presto Pasta Nights. This week should be awesome.

Tracey said...

Kevin - I love your recipes - they are different to the 'norm'. I made this pasta, it was lovely but I did make a couple of changes..... I skipped the bacon and used chopped anchovies, capers and olives. Next time admittedly, I would skip or lessen the olives as they were a bit overpowering. Thanks for sharing your great recipes!

Sonia said...

This is exactly what I was looking for... I was just thinking about roasting the tomatoes, but the idea of roasting the whole thing alltogether seems fantastic! I will probably try just to mash it a little bit instead of processing... Either way, it should be great!

Shannon & John Frederick said...

Made this sauce tonight and my hub and I LOVED it! Easy, healthy and delicious! Thanks, Kevin!

Anonymous said...

Should I cook the bacon before mixing it would it be okay to put it in raw?

Kevin said...

Anonymous: The bacon does not need to be cooked before hand as it will roast in the oven along with everything else. If you would prefer the bacon to bee crispier you could cook it separately and add it to the sauce after everything else roasts.

alicia said...

I made the bacon separate. I'll cook it together next time. My boyfriend loved this!

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