Author Notes
When you can't decide between a roasted garlic/roma tomato sauce or an alfredo for your favorite pasta tonight...don't decide!! ...have both!!!
This recipe is based on a Knorr brand powdered mix that I discovered around 1990(thanks Monique!).
Note that I've mixed in some steamed green beans in the photo.
—thirteenJ
Ingredients
- creamy roasted tomato garlic sauce
-
10-12
of very ripe roma tomato
-
bulb
separated , peeled, end trimmed, cloves of garlic..to taste
-
couple
sprigs of fresh thyme
-
one
medium onion
-
splash
xtra vrgin olive oil
-
varies
S and P
-
1 qt
half and half
-
1/2 lb
shredded Fontinella or other hard cheese
-
1/2 teaspoon
marjoram
-
1/4 teaspoon
cinnamon
-
1 tablespoon
fresh chopped basil
- pasta...your favorite shape..cooked your favorite way ..,ready for sauce
-
as you like
pasta
Directions
-
Quarter romas . Toss with sliced onions,peeled garlic cloves,sprigs of Thyme and xtra vrgin olive oil, S &P in a 9 x 13 glass pan.
Put into preheated (425 degree) oven. Toss and turn ingredients every 20 minutes until the ingredients are roasted to your desire... a couple hours ..until there is carmalization
-
Strip and save the thyme leaves and discard the sprigs. put remaining ingredients in a container for blending or immersion blending...and blend!! Add half and half and cheese to taste..BLEND!
-
With cooked pasta in an appropriate sized pan, add More roasted tomato/garlic sauce,More half and half, and cheese
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