Roasted Tomato Pasta Sauce

1. 1

   Toss the tomatoes in enough olive oil to lightly coat, sprinkle with salt and pepper (if using cherry tomatoes leave them whole; but I would cut romas in half and anything bigger than that into quarters).

2. 2

   Spread in a single layer on a cookie sheet.

3. 3

   Roast in a 375 degree oven until they collapse in on themselves, about 15 minutes for the cherry tomatoes.

4. 4

   Coat the bottom of a skillet with the remaining olive oil and saute the garlic in it over medium heat until fragrant.

5. 5

   Roughly chop the roasted tomatoes, then add them to the skillet.

6. 6

   Add the tomato sauce, and the chopped basil.

7. 7

   Let simmer.

8. 8

   Meanwhile, cook whichever pasta you love the most, adding about a cup of pasta water to the sauce, as needed, so that it reaches the consistency you want.

9. 9

   Once the pasta is done, drain it and return it to the pot.

10. 10

    Toss the pasta with the sauce and mozzarella, letting it sit until the cheese melts.

* Per serving · 4 servings · Values may vary.

No additional tips available.