Monday, July 26, 2010

At Your House After The Mouse--Improv Cooking, Roasted Tomato Sauce

Since it's Food & Wine week here on the blog, I thought I'd share the pasta sauce I made for dinner.  It's delicious and looks more impressive than it is difficult.  It's an improvisational recipe, so if you need measurements, this isn't for you.

Preheat the oven to 400 degrees.  Place about a pint of small tomatoes in one layer in a large baking dish.  For cherry tomatoes, I leave them whole.  I had some romas that were an impulse buy at the farmer's market and cut them each into eight pieces.  Top with a few good gulgs of EVOO.  Add in whatever you have that sounds good.  Tonight I added some bell pepper cut into small pieces and some whole black olives.  Add a good sprinkling of salt and fresh ground pepper and then pop it into the oven until the tomatoes are well cooked.  Stir it occasionally during the cooking process.  My tomatoes needed about 45 minutes tonight.  I had some fresh garlic on hand but that was being roasted, so I added a little jarred chopped garlic to my sauce with about 10 minutes to go.  Those tiny pieces will burn if they cook the whole time.  Once it's all cooked, you can adjust the salt and pepper to taste and add any other seasonings you like.  Fresh basil is good but I'm not growing it this year so I used a little dried basil.  I serve this over angel hair pasta.

Not the fanciest meal (or blog post) but it's really good.

Let me know if this inspires you to try something new in the kitchen.

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