Roasted Tomato Sauce with Lots of Pinches…

LOL…I want to go back to Brazil, get married, have lots of kids, and just be a couch tomato.
Ana Beatriz Barros

This week’s theme at the cooking club is “A Pinch of This, A Dash of That” for another Hugh Fearnley-Whittingstall recipe and what could be easier this time of year with loads of tomatoes of all kinds so with a big project planned for today, quick and easy was the way for me to go.  I finally settled on Hugh’s basic roasted tomato sauce with lots of pinches of this and that including fresh basil, oregano, thyme and a fresh bay leaf.

You can customize your sauce as I sometimes do tossing in a broken carrot for a bit of sweetness, half an onion, ad pinches of red pepper flakes.  Today along with the recipes addition of garlic cloves to roast along with the tomatoes, I tucked in a big fat clove of sweet black garlic.

Hugh’s Roasted Tomato Sauce, slightly adapted

4 pounds tomatoes, any variety, cut in half
3 garlic cloves, peeled and finely chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 pound shaped pasta, such as fusilli
3 tablespoons butter
*optional pinches of red pepper flakes

Your favorite curly pasta, cooked al dente

Preheat oven to 350°F. halve your choice of tomatoes and pack them in a ovenproof dish. Tuck the garlic cloves, drizzle EVOO over tomatoes, toss and season with salt and pepper.
Roast for 35 minutes, until soft and just beginning to brown. I whizzed the roasted tomatoes with an immersion blender and strained through a food mill to remove the seeds and tomato skins.

*optional: Add fresh basil, thyme, oregano, a fresh bay leaf and some black garlic if you have some…if you want more garlic, add another clove or two.
In the meantime, transfer the tomato mixture to a saucepan and add the butter. Simmer gently, aiming for a thick but not-too-pasty consistency. Add water if necessary. Season to taste.
Toss the drained pasta with the sauce and serve with Parmesan cheese.

Print this recipe: Roasted Tomato Sauce with Lots of Pinches

https://www.theguardian.com/lifeandstyle/2007/aug/18/recipes.foodanddrink

2 thoughts on “Roasted Tomato Sauce with Lots of Pinches…

  1. I love the picture of all the vibrantly colored tomatoes you used for your sauce. This dish is perfect for this week’s theme. You certainly threw in lots of pinches and dashes 😉

    Bet it was fresh and delicious!

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