Roasted Tomato Sauce
2 lbs of ripe tomatoes – Roma’s work
5-7 cloves of garlic - chopped
Rosemary – 2-3 sprigs worth of the leaves
Zest from one lemon
Extra virgin olive oil
This is very easy and very good. Tomatoes
get this great rich taste when they are roasted and get a little char on them.
Cut the tomatoes up into 1 – 1 ˝ inch chunks
Put them in a bowl with the garlic, rosemary, lemon zest and salt & pepper.
Pour about 1/3 of a cup of extra virgin olive oil over the tomato mixture and
Dump it into a rectangular casserole dish and bake at 400 degrees for 40 minutes
Every 10 minutes, take the sauce out of the oven and stir the tomatoes.
At the end of the baking time, put the casserole under the broiler for about 10
minutes. You want the tops of the tomatoes to get a little burnt but not too
much (it adds a really cool taste), so keep an eye on them.
When done, stir it again and serve over tube pasta like rigatoni or penne or
stuffed pasta like tortelloni.
You can also play with the ingredients and use oregano instead of rosemary, more
or less garlic, or fresh basil. If you use fresh basil, don’t add it until the
sauce is out from under the broiler. Basil
loses most of it’s flavor if cooked too long.