Roasted Cherry Tomato Sauce
Ingredients
2 pounds cherry tomatoes, stems removed
1/4 cup good quality olive oil
1 large yellow onion, diced
1 tablespoon fresh garlic, chopped
A small handful of fresh basil leaves
¼ teaspoon red chili flakes
Kosher salt and freshly ground black pepper to taste
directions
Preheat the oven to 400℉.
Toss the tomatoes with just enough olive oil to lightly coat them, then spread them out in an even layer on a rimmed baking sheet or large casserole dish. Roast for 30 minutes, until tomatoes are just beginning to shrivel and burst. Remove from the oven, cover loosely with aluminum foil and set aside.
Tortelli with creamy roasted cherry tomatoes sauce
Roasted Cherry Tomato Sauce, recipe above
12 Packets of Ox Cream Cheese Tortellini
½ cup cream
1 cup grated parmesan cheese
directions
Cook the tortellini according to package directions. Drain in a colander and set aside. Pour the roasted chetty tomato sauce into the empty pasta pot and bring to a boil. Add the cream and heat, stirring, until incorporated. Add the cooked pasta and cheese. Stir until hot. Pour into a serving bowl and serve.
I served this dish with breaded chicken cutlets and homemade Italian bread.
Posted by Jovina Coughlin in Cheese Healthy Italian Food Pasta Tomatoes Tortellini