Roasted Tomato Tomato Sauce

This velvety and smooth roasted tomato pasta sauce is crafted from blistered
spicy Calabrian cherry tomatoes. Quick and easy to make, it's ready in under 45
minutes and surpasses jarred sauce.

Servings: 6 people

Author:

Prep Time
5 minutes

Cook Time
35 minutes

Total Time
40 minutes

Course:

Dinner Sauce

Cuisine:

Italian

Keywords:

spicy Calabrian Chili Roasted Tomatoes

🧂 Ingredients

1 1/2 lbs cherry tomatoes

cleaned
1/4 cup olive oil

extra virgin
1-2 tbsp crushed Calabrian chilis

adjust for spice preference
salt
pasta
burrata

6 oz per 1/2 lb of pasta
parmesan cheese

1/2 cup per 1/2 lb of pasta

Instructions

1 Preheat the oven to 400°F.
2 Place the tomatoes in an oven-safe baking dish, then add the oil and crushed
Calabrian chilis. Give the tomatoes a generous sprinkle of salt and mix
thoroughly.
3 Roast the tomatoes for 25-30 minutes, until they have burst open and some are
slightly charred. Remove from the oven and allow the tomatoes to cool for 10
minutes before using.
4 Transfer all the contents of the baking dish to the blender. Blend on 'liquify'
(or highest setting) for 2 minutes. Season with salt to taste, but if you intend
to thin out the sauce with salty pasta water, it's best to err on the
conservative side.
5 If not using immediately store in the fridge until ready to use.
6 If adding to pasta, prepare your pasta according to the package instructions in
salty water, and reserve a few tablespoons of pasta water just in case.
7 Place desired amount of sauce in a large skillet or braiser. Add cooked pasta
and Parmesan cheese (see above for recommended amount). Toss to coat and add the
burrata on top. Serve immediately.