Steve Petrone
TVWBB Diamond Member
A wonderful simple robust pasta. Lube a roasting pan with olive oil. Start with six medium ripe tomatoes (cut into wedges) drizzeled with olive oil and roast at 400* for 15-20 min. Next, add red, yellow or orange peppers and roast 10-12 min. Next, add one medium onion and a clove or two of garlic and roast 10-15 min. Season with salt, black pepper, Italian seasoning and red pepper.
In the process of roasting, the tomato wedges transition from the wedges to a soupy consistency to then partially dry out. This is NOT a Sauce in the conventional sense.
Once everything begins to dry and thicken, mix with pasta and enjoy the rich robust dish. Enjoy.
Don't over think=just roast tomatoes and add any anything of interest. Last week I added winter squash. Excellent.
Roasting concentrates the flavors. This is unlike any tomato sauce cooked on the stove. I may never go back!
In the process of roasting, the tomato wedges transition from the wedges to a soupy consistency to then partially dry out. This is NOT a Sauce in the conventional sense.
Once everything begins to dry and thicken, mix with pasta and enjoy the rich robust dish. Enjoy.
Don't over think=just roast tomatoes and add any anything of interest. Last week I added winter squash. Excellent.
Roasting concentrates the flavors. This is unlike any tomato sauce cooked on the stove. I may never go back!