back to notes

Roasted Tomato Pasta Sauce

But last night, I realized what I did have: makings of a roasted tomato pasta sauce. I took that last torpedo onion and sliced it thin, tossed that with some olive oil, then halved the tomatoes equatorially, tossed them with some olive oil, salt, pepper, dried red chile flakes, a tad of sugar, thinly sliced garlic, and tossed it onto a cookie sheet and sprinkled the torpedoes over it all. Roasted it at about 350 for 40 minutes, then tossed it with some penne, basil, and parmesan. Half left over for next time, too.

Taste buds had pretty much turned off for the evening, but there was a bit I could taste, and boy, was it good.