Roasted cherry tomato sauce
Component
2 kg cherry tomatoes, stems removed
1/4 cup of quality olive oil
1 large yellow onion, diced
1 tablespoon fresh garlic, minced
A small handful of fresh basil leaves
¼ teaspoon red chili flakes
Kosher salt and freshly ground black pepper to taste
Arrival instructions
Heat the oven to 400℉.
Toss the tomatoes with enough olive oil for a light coating, then spread in an even layer on a rimmed baking sheet or large baking sheet. Roast for 30 minutes, until the tomatoes burst and just begin to shrink. Remove from the oven, wrap loosely in aluminum foil and set aside.
Tortelli with creamy roasted cherry tomatoes sauce
Roasted cherry tomato sauce, recipe above
12 pieces of fresh cheese tortellini
½ cup heavy cream
1 cup of grated parmesan cheese
Arrival instructions
Cook the tortellini according to the package instructions. Strain through a strainer and set aside. Pour the roasted Chetti tomato sauce into the empty pasta pot and bring to a low boil. Add the cream and heat while stirring until incorporated. Add in the cooked pasta and cheese. Stir until hot. Pour into a serving bowl and serve.
I served this dish with breaded chicken meatballs and homemade Italian bread.
Posted by Jovina Coughlin in Cheese, Healthy Italian Cooking, Pasta, Tomatoes, Tortellini
