Roasted Tomato Cream Sauce

Sometimes you just need to wallow in a bowl of pasta.

For two

1 batch fresh pasta
2 large heirloom tomatoes
1 small onion
3 cloves spunky garlic
drizzle of olive oil
2 stems oregano
1/4 tsp. salt
1/4 -1/2 c. cream

  1. Roll some fresh pasta. I rolled mine to #6 and used the fat lasagnette cutter. (Sage advice given by R. as he was walking by: “If your dough is sticking to your board, you’re not using enough flour.”)
  2. Meanwhile, cut two beautiful tomatoes into large hunks. Do the same with an onion. Peel garlic.
  3. Roast the tomato and the onion with olive oil on a parchment-covered baking sheet at 450F for about 15 minutes. Toss the garlic in the center of the sheet after about 5 minutes.
  4. After roasting, blend the vegetables, oregano, and salt in a food processor until smooth. (An immersion blender would actually work better here, if one’s husband has not broken it in a homemade hot dog experiment. Ahem.)
  5. Add tomato sauce to a skillet with cream. Heat gently and briefly over low.
  6. Add pasta to salted, boiling water for 1 minute. Reserve some pasta water.
  7. Toss the pasta in the skillet with the sauce. Thin with pasta water if needed.

This recipe is dedicated to my friend (who lives in a much warmer climate) and who had the “problem” of her garden producing too many heirloom tomatoes which you see at right.


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