Sunday, August 24, 2014

Recipe: Blistered Grape Tomato Sauce

Prep Time: 5 minutes 
Cook Time:  15 minutes


3 pints Grape Tomatoes ( for variety try the Zima yellow tomato)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon oregano
2 tablespoons Extra Virgin Olive Oil


Preheat oven to 450 
Line your sheet pan with alumninum foil
Rinse and pat dry the grape tomatoes
In a small bowl combine salt, pepper, and oregano
In a larger bowl add the tomatoes and olive oil
Sprinkle the seasoning mixture over the tomatoes and toss
Place the tomatoes on your sheet pan
Scrape your bowl removing all of the oil

Tomatoes should roast for 15 minutes (they will be caramelized and some may have popped) 
Remove from oven and they are ready to go.  (Don't discard the juices, that is the best part)

For use later

Place in storage container and let cool before refrigerating
Eat within 24 hours
Do not freeze

For immediate use

While doing your prep, get your pasta water up to a boil
Once the tomatoes are in the oven, cook the pasta according to the directions on the box 
Upon removing tomatoes from the oven add them to a sauté pan over medium to low heat
Transfer pasta from water into the sauté pan
Toss pasta and sauce together
Should the sauce be a bit dry add a small amount of pasta water
Transfer to a serving dish and top with Pecorino Romano

Final Note
Everyone has different flavor preferences.  For example, Feel free to amp up the pepper if you like a little kick.  It is all about making the recipe your own.

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