Monday, March 15, 2010

Roasted Tomato and Parmesan Sauce

For Pasta, Bread or Dipping

I say bread and dipping without having tried it myself, but I bet it's work, try it before I do!
Growing up my Dad would be traveling a lot during the week, so on Saturdays he would often make the lunch. I think he found cooking a nice way of unwinding. One of his signature dishes was pasta and tomato sauce. He was always sure to have the plates warmed and have plenty of grated cheese ready to lash on, it was eaten before watching the rugby beside the fire and drinking tea in Spring. Good memories.

After a lazy morning - I made a tomato and pasta sauce for Lola who was working away pretty hard. I think she liked it. We also watched the rugby long enough to see a try - perfect! 

12-14 small tomatoes on vine
6 cloves of garlic (in their skins)
1 small red pepper, cut into 8
1 small red pepper, cut into 8
2 tablespoons of freshly grated Parmesan
2 handfuls of rocket
grated cheddar cheese
8oz pasta 
Olive Oil

Pre-heat the oven to Gas Mark 7. In a baking dish put the tomatoes, garlic and peppers and drizzle with olive oil. Bake at the top of the oven for 45 mins until getting black at the edges. I use my stick blender for the next step, but if you have a food processor - use that. Pop the roasted garlic out of it's skins, if it's properly cooked it should just pop out easily. Then liquidise everything as well as the Parmesan together. It should make a good volume of sauce.

Stir into cooked pasta, serve in warmed bowls, topped with rocket and grated cheese. If using this as a dip, it could be cooked a little longer to just thicken it up a little.

Happy Saturday

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