Saturday, 19 July 2008
Pasta With Balsamic Slow Roasted Tomato Sauce
I often cook pasta because its quick to cook, delicious and its healthy too. this pasta is a regular in our home and its always popular, covering the tomato's with balsamic vinegar and then slow roasting them turns an ordinary tomato sauce into something special!. I'm sending this to Joelen's culinary adventures for her balsamic vinegar event.
2 kilo's ripe plum tomato's
1 red onion
1 red capsicum char grilled and chopped
4 garlic cloves, crushed & finely chopped
1 tbs finely chopped thyme
2 tsp brown sugar
4 tbs good quality balsamic vinegar
80ml olive oil
shaved parmesan to serve (optional)
500gr penne rigate (or pasta of choice)
preheat oven to 180c (350f/gas 4)
cut tomatoes into chunks & put in large roasting tin. add onions, capsicum, garlic, thyme, sugar, balsamic, olive oil, and salt & peppar to taste then toss together untill combined.
roast slowly stirring every 20 minutes or so for approx 2 1/2 to 3 hours untill tomato's are slightly caramelised & breaking down to form a chunky sauce. season to taste then toss with hot pasta . serve with cheese (optional)