Creamy roasted fresh tomato sauce
Tomato season is coming to an end ðŸ˜. Run to your kitchen and make pasta sauce, tomato soup and slow roasted tomatoes!!!
creamy dreamy roasted tomato vodka sauce. An oldie but a goodie. Make a big batch and freeze half; your January self will thank you!!
I served it up with gnocchi but use whatever pasta you like! Just be sure to grab a baguette because you will def not want to leave any sauce in the bowl.
THE DISH:
creamy roasted tomato sauce | Yield: about 5 cups
THE STUFF:
3 lbs tomatoes, cut in half or quarters
EVOO
Kosher S+P
Fresh basil
1 yellow onion, chopped
3 cloves garlic, chopped
1/2 tsp red pepper flakes
1/2 cup vodka
1/2 cup freshly grated Parmesan cheese
1/4 cup heavy cream
THE HOW-TO:
Preheat oven to 425°F. Place tomatoes in single layer on baking sheet, drizzle generously with EVOO and season with S+P. Lay 5-6 basil leaves on top and roast for 40 minutes. Set aside.
In a large saucepan, heat 2 tablespoons EVOO over medium-high heat. Add onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, until soft, about 6 minutes. Add the garlic and red pepper flakes and sauté for 2 more minutes. Add the vodka and allow to cook down for 4 minutes.
Add the roasted tomatoes, using a silicone spatula to collect all the pan juices. Allow the sauce to simmer for 5 minutes and then purée. (You can do this using a handheld immersion blender or VERY carefully transfer in batches to a food processor or blender). Stir in the cheese and cream. Check for seasoning and add more S+P as needed. Keep warm over low heat until ready to serve.