Creamy Cherry Tomate Pasta Sauce
I have been craving pasta and I have a ton of fresh cherry tomatoes from the garden. I love roasted vegetables and I always throw some cherry or grape tomatoes in with whatever vegetables I roast. So I knew I wanted to roast the tomatoes and I threw some garlic in with them. I sprinkled olive oil over all of it and some salt and pepper. I roasted them for about 30 minutes on 400 degrees. Just until the tomatoes started cracking. Then I put them in a saute pan with all the garlic and all those wonderful juices that the tomatoes have made while roasting. I had to pat down on the tomatoes a bit to smash them the rest of the way. I cooked them until they thickened a bit. I added in some parmesan cheese, some half and half and seasonings. Then i added some rough chopped fresh basil from the garden to the sauce. Cooked it until it thickened a bit more and served over my pasta. This did not take much effort or time to make and tastes so fresh.
It is so fresh tasting.
After adding the tomatoes to the pan I needed to pat them down with the back of a spoon to help crush them just a little more.
Then it was time to add in the seasonings and parmesan cheese and half and half.
Some fresh chopped basil over the top made it taste even fresher.
Cover the tomatoes and garlic with olive oil.
Make sure to cook until they are blistered.
Creamy Cherry Tomate Pasta Sauce
Recipe details
- 4 servings
- Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
Comments
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This is a classic Parma Rosa!!! Delicious - and perfect tip for roasting the tomatoes! You've never eaten until you've had a perfectly sweet, oven-roasted, even broiled, summer tomato!!! Amazing!!! Thanks so much for bringing attention to this rarely-seen, perfectly delicious, EASY summer recipe!!! ~Chrissie
Hey, Corine - a quick hint: if you ever struggle with dairy separating in a tomato base (soup, sauce, etc.), add a motivated teaspoon of Baking Powder!!! It'll fizz like crazy, but just stir it down. You won't taste it, at all, but that's enough to neutralize some of the acid of the tomatoes and allow the dairy (half-half, yogurt, cream, milk, etc.) to be incorporated smoothly, without it getting "grainy!!" Best to you!! ~Chrissie