Oregon Transplant: Garlicky Roasted Cherry Tomato Sauce

Thursday, September 25, 2014

Garlicky Roasted Cherry Tomato Sauce

with pappardelle and baby bellas

Ah, the first food recipe in 2 weeks. It's been too long.

Let's talk cherry tomatoes! My tomatoes came on like crazy in September. I've made HUGE batches of marinara, spaghetti sauce, and this Roasted Cherry tomato sauce. I had my eye on a cherry tomato cobbler, but that will have to wait. I couldn't resist shoving all those red and yellow beauties in the oven to bring out their sweet flavor.

They roasted beautifully.

My secret ingredient? Cheese rinds! Here's one of the packages I got in Lexington. I'm already halfway through the container, that's how much I use them. I love them. I can't even put my finger on the flavor they give the sauce, all I can tell you is it gives the sauce a certain umami. If you read my blog, you know I preach about cheese rinds. Good things come in small packages.

So, now my garden is just about done. I'm so sad! I've already started plotting what I'm going to grow next year and all the wildflowers I'm going to plant around the garden for organic gardening. It keeps me from remembering we are about to go into a very cold and desolate weather system here soon. I do miss all my green, leafy, bushy plants growing on my patio. My herbs are still going strong, and I still have to harvest a few straggler tomatoes and jalapeños. But for the most part, it's fall here.

And fall is the perfect time for a bowl of this pasta! It's true comfort food. Roasted tomatoes. Roasted garlic. Baby bella mushrooms. Thick and chewy pappardelle pasta. And who can resist a sprinkle of garden-fresh parsley? Not this girl. This sauce takes a bit of time, but I think it's so worth it. For you busy mom's (and dad's!) this might be a weekend recipe for you. It's also one that I don't think anyone would object to. And a great way to use up a ton of cherry tomatoes. I know a lot of you out there are stuck with those!

Have I convinced you to make this yet? I certainly hope so.

Part of getting back to my routine is getting back into running regularly. So hard after vacation! But, it's going to be a lovely fall day so once I'm outside in the fresh air, hopefully it comes naturally. Ugh, reality. I loathe you sometimes :)

Happy Thursday!

Ingredients:

1 head of garlic, top sliced off

3 lbs cherry tomatoes

1 tbsp olive oil

1 onion, chopped

2 cups dry red wine

4 cups water

1 tbsp kosher salt

1 tsp pepper

1/4 tsp crushed red pepper

1-2 cheese rinds

4 oz baby bellas, sliced

2 tbsp parsley, minced

Directions:

1. Preheat oven to 400º.

2. Wrap garlic in aluminum foil. Place in oven for 40 minutes. Remove from oven, allow to sit for 10 minutes before using.

3. Spread cherry tomatoes in a single layer on a cookie sheet. Place tray in preheated oven, roast cherry tomatoes until they begin to collapse and burst (about 15-20 minutes). You can roast the cherry tomatoes with the garlic. Remove from heat and set aside.

4. Heat olive oil over medium heat. When warm, add onion. Sauté for 4-5 minutes, or until onions soften. Squeeze the roasted garlic from the head into the pan. Discard used garlic head. Sauté for 30 seconds.

5. Add wine to the pan. Let wine reduce more than half by simmering about 10 minutes. There should be very little wine left before moving on to the next step.

6. Add water, salt, pepper, red pepper, and cheese rinds to the sauce. Bring to a boil, then lower heat and simmer for as long as you like. I prepare the sauce early in the day and let it simmer all afternoon.

7. Remove rinds from the sauce and discard. Add mushrooms, and simmer for 15-20 minutes, or until mushrooms are tender. Remove from heat, and sprinkle with parsley. Serve over your favorite pasta, immediately. Enjoy!

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