Roasted Tomato & Garlic Marinara
Course: Main Dish
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 1 hour, 55 minutes
Makes 6 Servings
1 box Dreamfields Angel Hair Pasta
2 pounds Campari tomatoes
4 tablespoons extra virgin olive oil divided
sprigs fresh oregano
sprigs fresh thyme
5 cloves garlic whole, peeled
1/2 large yellow onion diced
3 tablespoons red wine
1/4-1/2 teaspoon crushed red pepper flakes
4-5 leaves fresh basil cut in chiffonade
salt and pepper
fresh Italian parsely (optional)
fresh basil (optional)
fresh oregano (optional)
fresh thyme (optional)
Parmigiano Reggiano cheese (optional)
cherry and grape mixed tomatoes assorted colors (optional)
Preheat oven to 350°F.
Cut tomatoes in half. Arrange tomatoes cut-side-up on shallow roasting pan. Drizzle with 3 tablespoons of the oil; season with salt and pepper, as desired. Top with sprigs of oregano and thyme, as desired. Sprinkle with garlic cloves. Roast 1 hour or until tomatoes are softened and beginning to wrinkle.
Meanwhile, heat 2 teaspoons of the oil in large saucepan over medium heat until hot. Add onion; cook 10 minutes or until softened, stirring frequently.
When tomatoes are cooked, remove oregano and thyme sprigs. Add tomatoes to pan with onion; stir to combine. Add remaining 1 teaspoon of the oil, salt and a few pinches of black pepper, as desired. Stir in wine and red pepper flakes. Reduce heat to medium low. Simmer 20 to 25 minutes, stirring frequently.
Cook pasta according to package directions. Reserve 1/2 cup cooking liquid prior to draining.
Stir reserved cooking liquid into tomato mixture. Season with salt and pepper, as desired. Remove from heat. Use an immersion blender to slightly puree the sauce.* (It will still be a chunky sauce, without much liquid.) Stir in basil. Add pasta; toss to coat. Serve immediately, garnished with fresh herbs, cheese and/or additional tomatoes, as desired.
10 g Fat
53 g Carbohydrates
9 g Protein
0 mg Cholesterol
20 mg Sodium
8 g Dietary Fiber