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Archive for January, 2014

Ready for a taste of summer? This is it. The natural sugars caramelize to give this easy sauce a sweet, straight-from-the-garden taste.

You’ll need 18 or so Roma tomatoes, your favourite fresh chili pepper (I had a jalapeno – too mild!), a large cooking onion, several cloves of garlic, salt and pepper, olive oil and balsamic vinegar and that last splash of red wine you were just eying. Or the first splash from a new bottle if you prefer…

Cut tomatoes in half lengthwise and place cut side up in a single layer in a large spray-oiled casserole. Toss in a half dozen peeled whole garlic cloves and a chili or two. Sprinkle with salt and pepper, and that big onion, chopped. Drizzle generously with olive oil, and less generously with balsamic vinegar. Pop it in the oven at 275- 300 degrees uncovered and let it all roast for at least an hour and two is better.

tom3

Remove from oven and cool slightly. Transfer to deep bowl and use an immersion blender to combine – but not too much, as you want it to have some texture. Add a bit of that red wine to deepen the flavours. Heat 10 minutes, adjust seasonings to suit and serve over your favourite pasta.

roasted pasta sauce

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