This menu is very easy and quick, which is really nice to have in ones arsenal. I came up with this sauce a couple of winters ago. I missed tomatoes and all there was on-sale was plum tomatoes (which by the way are a $1.00 pd. at Safeway this week). Sadly they are not very flavorful. So I roasted the tomatoes which caramelizes the sugars in the fruit and concentrates the flavors. I do the tomatoes after lunch and set them aside till dinner. I also like to keep some roasted veggies in the fridge to have on-hand. So you can do this part a-head. You could even put all the ingredients in the blender and pull out at dinner time. I will say you do need to make sure your tomatoes are soft and ripe. If you buy them too firm, no amount of roasted is going to help. So let them sit on you counter for several days first.
This sauce is a very creamy and rich, without the cream. You can serve it with pasta and dress it up with shrimp and veggies if you want. You could also add a splash of red wine or vodka. So feel free to play with it. Also use raw garlic. The bite of garlic helps balance the sauce.
The sorbet is wonderful. I made it with frozen raspberries and pushed the sorbet though a strainer to remove the seeds. Hope you find it yummy.
Roasted Tomato Ricotta Sauce
10 plum tomatoes cut in half, length wise
1 cup ricotta
1/2 cup grated Parmesan cheese
8 basil leaves
3 garlic clove cut in several pieces
3 TBLS olive oil
salt and pepper to taste
To roast tomatoes
Pre-heat oven 3.25. Set tomatoes on a cookie sheet, cut side up. Drizzle olive oil over tomatoes and sprinkle some salt and sugar on tomatoes. Roast tomatoes 1 1/2 hour to 2 hours, till tomatoes have collapsed and tops caramelized.
To make sauce.
In a blender or food processor put tomatoes and the rest of the ingredients. Blend till smooth.
Mix cooked pasta with sauce. The hot pasta will warm the sauce. Serve with more cheese.
For dessert this veryyyyyy simple fruit sorbet !!!
Image by Cindy Revell