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Pasta with Roasted Tomato Sauce




Source of Recipe


Judy's Recipe
Pasta with Roasted Tomato Sauce

3 pounds medium-size ripe plum tomatoes
6 medium garlic cloves, unpeeled
2 tablespoons olive oil
3/4 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 package (16 ounces) penne or corkscrew pasta, cooked
Grated Romano cheese (optional)


1. Preheat oven to 450 degrees. Cut each plum tomato lengthwise in half. In 15 1/2” by 10 1/2” jelly-roll pan, toss plum tomatoes and garlic cloves with 1 tablespoon olive oil. Roast tomatoes and garlic 50 to 60 minutes, until tomatoes are well browned and garlic cloves are soft.

2. Let tomatoes and garlic cool 20 minutes in pan. When tomatoes and garlic are cool, over medium bowl, carefully peel tomatoes. Squeeze garlic cloves from skins into bowl.

3. With spoon, break up peeled tomatoes and garlic. Stir in salt, pepper, and remaining 1-tablespoon olive oil until blended. To serve, toss cooked pasta with sauce. Sprinkle with grated Romano cheese, if you like.

serves 4