Roasted Tomato Sauce

Some kind of magic happens to tomatoes when you roast them. I’m not sure what the science behind it is, but they are so much different from cooking them on the stove. Even if you cook them stovetop for hours and hours. They take on a really sweet flavour, almost as sweet as roasted onions, but with a kind of sun dried tomato flavour.

I like sauce with no skins, I know, I’m picky. So I take the skins off once the tomatoes are done roasting away. The dangerous part of this process is that I’m eating the tomatoes as I’m peeling them. Make sure you roast extra tomatoes if this will be a problem for you too :)

Note that I did TWO cast irons of tomatoes, this was not enough :)

Roasted Tomato Sauce

Serves 3 or more

About 3 lbs fresh tomatoes, cut in half and core removed (they shrink a lot when you roast them)
2 large cloves of garlic, peeled.
1 large clove of garlic, peeled and minced
About 4 tbsp olive oil, divided
1-2 tbsp parsley, minced
260g dried linguine

Preheat oven to 450F.

Slice the tomatoes in half and place in on a baking sheet. Tuck the two peeled garlic cloves in among the tomatoes and toss with about 2 tablespoons oil. Sprinkle with salt and pepper. This might look like a lot of tomatoes, but they really cook down a lot. Roast in the oven for approximately 30 – 40 minutes, or until tomatoes are soft and skins begin to brown.

Using a fork, break up the tomatoes into a rough sauce. I prefer them with their skins removed, so I did that once they were cool enough to handle. If you prefer a smooth sauce, transfer the tomatoes in batches to a blender and pulse until the sauce has reached your desired consistency.

Cook the pasta in boiling salted water until al dente. Reserve about 2 cups of the cooking liquid. Drain pasta.

While the pasta is cooking, heat 1 tbsp oil in a pan and fry the garlic until fragrant but not browned and add the roasted tomatoes. Heat for about 5 – 10 min on medium heat. Add some of the reserved pasta cooking liquid to loosen the sauce. The tomatoes loose a lot of liquid in the oven, you may need to add up to a cup of liquid, but just keep adding it until your desired consistency is achieved. Add the cooked pasta, 1 tbsp olive oil and the parsley. Toss and serve with grated Parmesan.

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