Saturday, October 16, 2010

More Tomatoes: Simple Roasted Tomato Sauce

I literally just sliced up the tomatoes, drizzled them with olive oil, salt, and pepper, and popped them in a 400 degree oven with a clove or two of garlic for a little while. Once they were good and melty (about 20 minutes), I took them out, mashed them up, and used them to top linguine.

Served with a side salad and balsamic, it was a quick weeknight dinner for us.

1 comment:

Jacquie said...

Roasting a tomato just changes it entirely. Such a good thing!