Got caught out with a summer cold today. Miserable thing. When colds come round it’s much preferable to be cosy but in the summer that’s hard to pull off. Ah well, the dogs are keeping me company while I watch Bleak House. Cheerful show, ahem. I’m behaving myself so we can go out tonight to see the movie “Chef”. It will be a quiet date night but that’s ok. 🙂
When I made the Crêpes with Roasted Vegetables I really liked the taste of the oven roasted tomatoes and planned on making a sauce once we had a few ripened tomatoes from the garden. This week I was able to get enough off the vines to do up a sauce. This is an easy sauce that is packed with loads of flavour.
Slice the tomatoes, drizzle with olive oil, season with sea salt and pepper. Slow roast in the oven at 300F/150C for about an hour.
If you are making homemade pasta, prepare it before making the sauce. In a skillet heat up olive oil. You want enough to create enough sauce to coat the pasta. Saute 2 cloves of garlic, chopped. The heat should be medium low so the garlic doesn’t burn but softens instead. Then add the tomatoes.
Add a 1/4 cup of white balsamic vinegar and a handful of chopped basil. Toss the cooked pasta and serve immediately. I also did up some parmesan toast to accompany this.
As I said to my husband “not to toot my own horn” but I loved this dish. It’s hard to beat fresh ingredients from the garden. Love this time of year!
I am a big fan of roasting tomatoes. They taste so good. I especially like to use them on pizza. Looks like a great sauce. I also love this time of year.
I was thinking when I saw your pizza with ricotta cheese that the oven roasted tomatoes would work with that as well! 🙂
Definitely. I often do that.
🙂
Wow. This looks incredible. Beautiful photographs. Thanks for sharing. Emma.
Glad you like it. Thanks. 😊
Very nice indeed Virginia. The finished dish looks fantastic.
Thank you! I’ll be making this again as our plants have a crazy amount of tomatoes waiting ti ripen. 😊
Oh…that looks divine!! I can almost taste the rich flavors in your sauce.
Thank you! It is now one of our favourites. 🙂
I have oven-roasted cherry tomatoes for pasta but never thought to use “regular” tomatoes. This really does look good and I intend to try it. I can only imagine how great that pasta tasted. Thanks for the idea.
This is right up your alley! Fabulous with the garlic. 😊
Impressive! Especially like the addition of white balsamic – that I can actually buy here now. I roasted courgettes/zucchini over the weekend for the first time and those were so much better than pan-fried. So I’ll have to do the same with toms from now on.
Oh, aren’t summer colds horrible!
Ugh!! 🙂
It really brings out the flavour. I’m going to have to use them in other recipes. 🙂