mire-poix [mir-pwah] noun

The holy trinity in French cooking: onions, carrots and celery.


Monday, September 12, 2011

Pasta with Roasted Tomato Sauce



On Sunday, I spent the afternoon planning my meals for the upcoming week and went grocery shopping. I rarely do this, so I felt really productive and prepared for the busy week ahead. I made enough quinoa salad to last me for the whole week, made a delicious steak and potatoes dinner and slow roasted tomatoes. I know it sounds like a lot of work, but it felt good knowing that I wouldn't have to slave away in the kitchen during the week.
Now, back to the slow roasted tomatoes. I wanted to make pasta for dinner, so this was an easy way to make a hearty sauce. This recipe was inspired by Sophie Dahl's roasted tomato soup except much more simpler and rustic. No blender or immersion blender is required and
you don't have to stew the tomato sauce for hours.

Ingredients:
6 tomatoes
4 cloves of garlic
Dried rosemary
Sugar
Salt
Pepper
Balsamic Vinegar
Chopped parsley
Parmesan cheese
Spaghetti

Directions:
1. Preheat oven to 400 degrees
2. Chop tomatoes into chunks and smash the garlic cloves. Place everything in a baking dish. Add, salt, pepper, dried rosemary, sugar (I eyeballed all of the measurements). Slow roast in the oven for 50 minutes.
3. Take the pan out of the oven and mash tomatoes with a fork. You can blend everything into a smooth sauce, but I love the rustic chunks of tomato.
4. Pour the roasted tomatoes into a pot and simmer until the sauce begins to thicken. About 20-30 minutes. Add a splash of balsamic vinegar and more sugar if the sauce is too sour.
5. Cook the pasta, top with the tomato sauce and garnish with some chopped parsley.

Serve immediately with lots of Parmesan.





xoxO