Roasted Tomato Sauce
Nixon Farm Indigo Rose tomatoes are roasted in a shallow casserole dish with garlic, onion, rosemary, thyme, and oregano for this fresh tomato sauce. Roasting peek season tomatoes makes all the difference; this type of tomatoes do not even need to be peeled, their skins are not the least bit bitter.
We used our Indigo Rose tomatoes in this stunning roasted tomato sauce; if they are not available, use any small to medium garden fresh tomatoes from your local farmers market, but not that you may need to remove the skins once they have been roasted, to avoid a bitter tasting sauce (more on flavonols in the notes section).
Roasted Tomato Sauce
Ingredients
Roasted Tomato Sauce
- 7-10 Indigo Rose tomatoes or 7-10 small-medium tomatoes
- 2 tbsp olive oil
- 1 small onion
- 2 cloves garlic
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- salt and pepper
Instructions
Roasted Tomato Pasta
- Preheat oven and prep vegetables:Preheat oven to 425°F. Use a sharp paring knife to core the tomatoes. Transfer to a large shallow casserole dish; add onion, garlic, and spices.
- Toss with oil and roast:Drizzle tomatoes with oil; season generously with salt and pepper. Roast until tender, about 40 minutes
- Blend sauce:Transfer mixture (including juices) to a blender; pulse several times, until desired consistency is reached. Serve over pasta.
Pasta
- Prepare pata of choice per package directions.
Notes
OODLES OF NOODLES!
We love pasta around here, in addition to this spaghetti pie creation, we have a few more recipes for you to try:
Smokey Gouda, Fried Leek Orzo Mac and Cheese
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