Roasted Tomato Sauce with Lots of Pinches

LOL…I want to go back to Brazil, get married, have lots of kids, and just be a couch tomato.
Ana Beatriz Barros

This week’s theme at the cooking club is “A Pinch of This, A Dash of That” for another Hugh Fearnley-Whittingstall recipe and what could be easier this time of year with loads of tomatoes of all kinds so with a big project planned for today, quick and easy was the way for me to go.  I finally settled on Hugh’s basic roasted tomato sauce with lots of pinches of this and that including fresh basil, oregano, thyme and a fresh bay leaf.

You can customize your sauce as I sometimes do tossing in a broken carrot for a bit of sweetness, half an onion, ad pinches of red pepper flakes.  Today along with the recipes addition of garlic cloves to roast along with the tomatoes, I tucked in a big fat clove of sweet black garlic.

Hugh’s Roasted Tomato Sauce, slightly adapted

4 pounds tomatoes, any variety, cut in half
3 garlic cloves, peeled and finely chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 pound shaped pasta, such as fusilli
3 tablespoons butter
*optional pinches of red pepper flakes

Your favorite curly pasta, cooked al dente

Preheat oven to 350°F. halve your choice of tomatoes and pack them in a ovenproof dish. Tuck the garlic cloves, drizzle EVOO over tomatoes, toss and season with salt and pepper.
Roast for 35 minutes, until soft and just beginning to brown. I whizzed the roasted tomatoes with an immersion blender and strained through a food mill to remove the seeds and tomato skins.

*optional: Add fresh basil, thyme, oregano, a fresh bay leaf and some black garlic if you have some…if you want more garlic, add another clove or two.
In the meantime, transfer the tomato mixture to a saucepan and add the butter. Simmer gently, aiming for a thick but not-too-pasty consistency. Add water if necessary. Season to taste.
Toss the drained pasta with the sauce and serve with Parmesan cheese.

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