Roasted Fresh Tomato Sauce

1. 1

   ["Preheat the oven to 375 degrees", "Meanwhile, cut small tomatoes in half and toss onto the half sheet pan, for large tomatoes cut through the center into eights like orange sections.", "add thyme and or rosemary sprigs, stem and all, garlic slices, dry Italian spices, salt and pepper. Drizzle olive oil and vinegar over all. Sprinkle pepperoncini slices over all", "Roast for 1 hour then check for the beginning of caramel color. If still very juicy roast until the liquid is syrupy.", "Turn off the oven and leave the sauce in the oven for up to an hour as the oven cools. The resulting sauce is sweet and savory all at once. Remove herb stems before serving.", "Variations: add diced 1/2 to 1 cup pancetta or guanciale for a rich pork undertone. If figs are ripe add 1 lb of figs for a meltingly sweet finish to your sauce.", "Serving suggestions:

2. 2

   Cook any long pasta al dente and toss with room temperature sauce and shaved Parmegiano-reggiano. Serve with bread for mopping up every bit of the sauce.

3. 3

   Gently heat the sauce and add 1/2 cup of cream. Serve with pasta and sauteed fresh shrimp or scallops. This is my husbands new favorite meal

4. 4

   Put 1/3 cup of sauce in an 8 ounce ramekin. Crack and egg (or two) into the ramekin and spoon two tablespoons of cream and 1 tablespoon of grated fontina cheese over the egg. (try this with Trader Joes truffled fontina) Bake for 12 - 15 minutes and serve for brunch hot or just barely warm."]

* Per serving · 4 servings · Values may vary.

No additional tips available.