Make It A Meal Monday: Roasted Tomato Sauce

Today’s Make It A Meal Post is actually a repost of a recipe I talked about in 2011.  Over the weekend a friend and I were discussing what to make with fresh vegetables and I mentioned this recipe (and post to be exact).

Happy eating and enjoy!


Every once in a while I like to make a romantical dinner for Greg as a way to keep the spark alive.

Not really but it’s a nice way of doing something because we don’t need to go out three nights in a week and we need to eat a meal not in front of SVU.  Plus I like declaring that dinner will be romantical because romantical is a very entertaining made up word.

Not as entertaining as snuffleupageus but almost.

My romantical dinner consisted of salad with a roasted tomato sauce over pasta with fresh rainbow swiss chard.  Greg likes to believe I make complicated meals because of how good they taste, I don’t do complicated unless it’s a lasagna.

This is the perfect time of year to make tomato sauce or gravy (I come from a divided household- one calls it sauce, the other gravy) due to all the fresh tomatoes.

What you will need:

  • 5 roma tomatoes (or a few fresh garden tomatoes)
  • 1 onion
  • 7 cloves of garlic (less/more depending upon how much you like garlic)
  • 1 bell pepper
  • 2 tablespoons of olive oil
  • Kosher salt
  • Pepper

1. Spray a metal cookie sheet or roasting pan with Pam.

2.  Cut the tomatoes in half or in quarters if they are large.  Cut the pepper.  Pop the garlic out of it’s skin.  Cut the onion.

3.  Spread all of it out on the tray.

4.  Drizzle olive oil over it.  Sprinkle the salt and pepper.

5.  Place in the oven at 450 degrees for one hour stirring occasionally.

6.  Throw it all in the blender or use a hand blender to puree.

7.  Then I like to keep it warm on the stovetop with a bit of basil added to it while the pasta cooks.

8.  Take about ½ cup of pasta water and added it to the sauce right before you strain the pasta.

9. Put clean swiss chard or spinach in the colander before straining.  Strain the pasta over swiss chard.

10.  Set out a pasta bowl and dump drained pasta/swiss chard into it.  Add the sauce and mix.

Note:  The pasta bowl is a great way to ensure all pasta is covered in sauce.  Putting the sauce in a bowl next to the pasta is/will never be acceptable unless you are offering two different types of sauce. Seriously, spend the $12 at HomeGoods and get a bowl. 

Note #2:  Spaghetti cheese out of the green can should never be used.  Would you buy American cheese for your burger if it was not stored in the refrigerated section of the store?  Pasta deserves the same consideration.  They sell fresh parmesan cheese, try it, you won’t regret it.  For even more flavor, try fresh pecorino romano. 

The final touches include putting on non-sweat pants and using placemats and real napkins.



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