Roasted Butter Tomata Sauce Pasta31-08-2018
Since Erin Alderson having a child, she had found herself eating more foods from her childhood than she ever thought she would. Peanut butter sandwiches now with fig jam. Grilled cheese sandwiches updated with romesco and avocado. And pasta by way of this roasted butter tomato sauce. You’re never too old for your favorite childhood meals.
This roasted butter tomato sauce is a riff on the famous Marcella Hazan recipe that uses canned tomatoes with onion and butter. Since we’re overflowing with tomatoes right now, she decided to slow-roast roma tomatoes in Président butter and garlic. Add a pinch of salt and the melty wedge of Saint Andre cheese for the perfect summer sauce.
Roasted Butter Tomata Sauce Pasta
Author : Erin Alderson
Prep Time : 10 minutes
Cook Time : 90 minutes
Total Time : 1 hour 40 minutes
Yield : 4 servings
An updated classic, this tomato sauce is made from fresh summer tomatoes roasted in butter and garlic. Better yet, it’s served with a wedge of creamy cheese for a perfect pasta sauce.
2 pounds roma tomatoes
¼ cup Président Butter
4 garlic cloves, peeled
¼ teaspoon salt
¼ teaspoon black pepper
8 ounces fettuccine
1 tablespoon Président Butter
4 think or 8 thin slices of Saint André Cheese
Basil, for topping
Heat your oven to 325˚F. Slice the roma tomatoes in half. Place cut side down in a roasting pan along with the butter, cut into pieces, and the peeled garlic cloves. Add the salt and pepper then place the roasting pan in the oven. Roast, stirring occasionally, until the tomatoes are tender; 1 to 1 ½ hours.
Once the tomatoes are almost done, cook the pasta until al dente. Drain and toss with a tablespoon of butter. Remove the tomatoes from the oven and pulse to puree into a chunky sauce. Taste and add more salt as desired. Toss with the pasta. Serve with a sprinkle of basil and a slice or two of the St. Andre cheese.
Tips + Tricks : For a thicker sauce, drain off and reserve any extra butter/tomato liquid. Add back in to reach a desired consistency.
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