Description
Roasting tomatoes is an easy way to add a flavorful punch to your pasta sauce! Add in light and creamy ricotta and savory Italian sausage and you have the perfect complement to a hearty pasta like cavatappi or farfalle.
Ingredients
- 2 ½ pounds Roma tomatoes, cored and halved lengthwise
- 5 tablespoons olive oil, divided
- 2 tablespoons minced garlic
- 1 ¼ teaspoons salt, divided
- ½ teaspoon ground black pepper
- 2 tablespoons white sugar
- 2 tablespoons Italian seasoning
- 2 teaspoons dried rosemary
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon red pepper flakes (Optional)
- 19 ounces ground hot Italian sausage
- ½ sweet onion, halved and thinly sliced
- 1 (8 ounce) container ricotta cheese
- 1 ounce grated Parmesan cheese
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
- Toss tomatoes
- 4 tablespoons olive oil
- garlic
- 1/4 teaspoon salt
- and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet.
- Bake in the preheated oven until soft and juicy
- about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C).
- Sprinkle remaining 1 teaspoon salt
- sugar
- Italian seasoning
- rosemary
- basil
- parsley
- garlic powder
- onion powder
- and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil.
- Return baking sheet to the oven and bake for an additional 20 minutes.
- Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens
- about 7 minutes. Remove from heat and set aside.
- Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.
Prep Time: 15 mins
Cook Time: 2 hrs 20 mins
Total Time: 2 hrs 35 mins
Servings: 12