Roasted Tomato Tomato Sauce
This velvety and smooth roasted tomato pasta sauce is crafted from blistered spicy Calabrian cherry tomatoes. Quick and easy to make, it's ready in under 45 minutes and surpasses jarred sauce.
Servings 6 people
Equipment
- 1 Blender
Ingredients
- 1 1/2 lbs cherry tomatoes cleaned
- 1/4 cup olive oil extra virgin
- 1-2 tbsp crushed Calabrian chilis adjust for spice preference
- salt
- pasta
- burrata 6 oz per 1/2 lb of pasta
- parmesan cheese 1/2 cup per 1/2 lb of pasta
Instructions
- Preheat the oven to 400°F.
- Place the tomatoes in an oven-safe baking dish, then add the oil and crushed Calabrian chilis. Give the tomatoes a generous sprinkle of salt and mix thoroughly.
- Roast the tomatoes for 25-30 minutes, until they have burst open and some are slightly charred. Remove from the oven and allow the tomatoes to cool for 10 minutes before using.
- Transfer all the contents of the baking dish to the blender. Blend on 'liquify' (or highest setting) for 2 minutes. Season with salt to taste, but if you intend to thin out the sauce with salty pasta water, it's best to err on the conservative side.
- If not using immediately store in the fridge until ready to use.
- If adding to pasta, prepare your pasta according to the package instructions in salty water, and reserve a few tablespoons of pasta water just in case.
- Place desired amount of sauce in a large skillet or braiser. Add cooked pasta and Parmesan cheese (see above for recommended amount). Toss to coat and add the burrata on top. Serve immediately.