Roasted Tomato Sauce
|Ready for the oven!|
Line two baking sheets with foil.
Slice tomatoes and place cut-side up on the baking sheets - as many as you have.
Peel 1 head Garlic, and distribute cloves around both sheets
Peel 1 Onion and cut into thin wedges and distribute around both sheets.
Drizzle everything with Olive Oil (about 1/4 cup per sheet).
Sprinkle with Salt and Pepper.
Roast in the oven for 1 1/2 hours.
Cool slightly and process through a food mill fixed with a medium grade disk in small batches.
Be sure to scrape the pulp from the bottom of the disk.
|Fresh from the oven|
|Processing through the food mill|
I reserved 1 cup to use and placed 2 cups in a labeled ziploc bag to freeze for later use.
Orzo with Roasted Tomato Sauce, Peas, and Parmesan Cheese
To make the Orzo, use a ratio of 1 cup uncooked pasta to 1 cup sauce.
Cook Orzo according to package directions.
During the last minute of cooking, stir in 1/2 cup frozen Peas.
Drain Orzo and Peas and set aside.
Return pasta pot to stove, over medium heat.
Pour reserved 1 cup Roasted Tomato Sauce into pan.
1/2 teaspoon Italian Herb Mix
Salt and Pepper, to taste.
If sauce tastes bitter, add a pinch of sugar.
When sauce is warmed through, stir Orzo and Peas back into the pot.
Top with shaved Parmesan Cheese.
This dish works well as a side dish, or a vegetarian main course.
|Once in a Blue Moon ~ view from our rooftop deck|