Tuesday, May 3, 2011

Home-made pasta sauce

This is something I seriously never considered trying to make, and I have to admit, I have Gwenyth Paltrow to thank for it.  People have no doubt heard about her new cook book: My Father's Daughter.  I would never call myself a fan of Gwenyth, but I don't think she's history's greatest monster the way some do.  I tolerate her, find her antics and snobbery mildly amusing, and the only time I'm really aware of her is when she shows up on my favorite gossip blog for doing something completely inane like making this statement: "One evening when I had my wood-burning stove going I realized I hadn't thought of dessert."

Once I realized that she had written a cookbook full of pretentious statements like that, I had to check it out just for the car crash factor alone.  But wouldn't you just know it? Gwenyth taught me some stuff too.  I mentioned the other day about how  I avoided a Food Waste Friday by oven-roasting my sad, going bad grape tomatoes--well, Gwenyth taught me to do that, I am a better person for it.

I've now taken that a step further and created my own pasta sauce by taking those very same roasted tomatoes, pulsing them in the food processor with a bit of olive oil, sat and pepper, and added them to linguine.  I had this for dinner the other night before my first major race of the season.  I not only ate until I was sated without feeling sick, but I slept fantastically well and earned my best time at that distance.
Magic pasta.

Sliced full-sized tomatoes, or grape tomatoes whole
Olive Oil
Other spices/ingredients as desired

Lay out tomato slices or grape tomatoes on a cookie sheet, and drizzle with olive oil, then sprinkle with salt.  Roast tomatoes or tomatoes slices on cookie sheet in the oven for 40 minutes at 400 degrees.  While those are cooking, prepare linguine or other pasta according to directions and finely chop fresh basil--set aside.  Once the tomatoes are done, scoop them into the food processor (you could also mash them with a fork or potato masher for a chunkier sauce), add a bit of olive oil and pulse until you reach the desired consistency. Either mix the sauce with the pasta, or dole out the pasta and add sauce and basil to the top--follow your heart.  Add Parmesan if desired, but frankly, I was so happy without it I just forgot.  Why am I neglecting cheese so much lately?



  1. Yum. This sounds delicious. Thanks for the recipe!

  2. Ooh, this sounds delicious. And pretty easy, too.

  3. Incredibly easy, it just takes a little time for the roasting, but you can do other things while that's going on. I think I might east this again today...