Pasta is the go-to in many homes to get a meal on the table quickly. And for good reason, it is frugal, goes with just about everything else, and people love it. It seems that I am not the pasta lover that others in the family are. I do enjoy it, but if I only ate pasta once a month, I would be satisfied...but that may be coming to an end! Fresher and lighter sauces like this one for a rustic Roasted Tomato Sauce for Pasta are making me take another look at pasta...
If pasta is not as well-liked by your family as your budget would prefer, this simple dish of baked tomatoes with Parmesan cheese may change all that! Many recipes for baked tomato sauce, call for cherry tomatoes. And those little guys do make a delicious sauce. But standard-sized tomatoes are cheaper at the marketplace, so I made Roasted Tomato Sauce for Pasta with the tomatoes I had on hand. The very same kind you might be growing in your garden or also have on hand...
The best part? This sauce is so simple, all you have to do is layer the ingredients in the baking pan, and bake. Then while it is baking, bring a big pot of water to a boil and cook the pasta. Just about the time you are draining the pasta, you will also pull this pan of Roasted Tomato Sauce for Pasta from the oven. And from there dinner time is just a tossing of the pasta away. If you find the timing of the two a bit off, the tomato sauce is happy to wait for the pasta!
- tomatoes
- olive oil
- garlic
- salt
- pepper
- basil
- bread crumbs
- Parmesan cheese
- Italian Parsley
- large stock pot with a lid
- 9X13 pan
- measuring spoons
- measuring cups
- kitchen knife
- cutting board
- colander
Roasted Tomato Sauce for Pasta. |
by the seat of my pants!
400-degree oven
4-6 fully ripe tomatoes cut into small chunks
3-4 cloves garlic, minced
1/3 c olive oil
1 T dry basil leaves
salt and pepper to taste
3/4 c Parmesan cheese
1/2 c dry bread crumbs
1/3 c Italian Parsley leaves or chopped curly parsley
8 oz spaghetti
Pour the olive oil into the bottom of a 9X13 pan, and rotate the pan to evenly distribute the oil over the bottom.
Cover with the cheese and bread crumbs.
Bake for 20 minutes.
Bring all ingredients to the center of the dish, add parsley and toss with the drained pasta.
Storage options for Roasted Tomato Sauce for Pasta. Store covered in the refrigerator for up to three days. Technically you could freeze this tossed pasta dish, but I don't recommend it.
UPDATE:
For your convenience, a "copy and paste" version of Roasted Tomato Sauce for Pasta has
been included below.
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by the seat of my pants!
400-degree oven
4-6 fully ripe tomatoes cut into small chunks
3-4 cloves garlic, minced
1/3 c olive oil
1 T dry basil leaves
salt and pepper to taste
3/4 c Parmesan cheese
1/2 c dry bread crumbs
1/3 c Italian Parsley leaves or chopped curly parsley
8 oz spaghetti
Pour the olive oil into the bottom of a 9X13 pan, and rotate the pan to evenly distribute the oil over the bottom.
Looks like I'm going to have to stock up on tomatoes! Good sauce, thanks for the recipe!
ReplyDeletePam this is not only delicious, but so easy! Thanks for stopping by, I appreciate it.
DeleteNothing beats homemade sauce! Thanks for sharing at the What's for Dinner Party! Have a wonderful week!
ReplyDeleteHelen, any time! Thanks for hosting, I appreciate it.
DeleteSounds yummy! Thanks so much for linking up at the Unlimited Link Party 82. Shared.
ReplyDeleteThank you Dee.
DeleteNothing compares to homemade sauce. This looks so wonderful and comforting. Hello from Full Plate Thursday :)
ReplyDeleteTammy, thank you. And thanks for stopping by, I appreciate it!
Delete