Roasted Tomato Sauce with Rosemary and Goat Cheese

Name: Roasted Tomato Sauce with Rosemary and Goat Cheese
Yield: 3 to 3 1/2 Cups—For 1 Pound of Pasta
Cuisine: Italian
Ingredients: 2 tablespoons, tomato paste; 2 tablespoons, extra virgin olive oil; 1 teaspoon, minced fresh rosemary; 1/8 teaspoon, red pepper flakes; , Salt and ground black pepper; 3 pounds, vine-ripened tomatoes (9 to 12 medium), cored and halved pole to pole; 6 medium cloves, garlic, peeled; 1 , small onion, peeled and cut into 1/2-inch rounds; 1 teaspoon, red wine vinegar; , Granulated sugar to taste (up to 2 teaspoons; see note above); 2 ounces, crumbled goat cheese

1 comment

Appears in Cook's Illustrated March/April 2007

Can a blast of heat transform unremarkable, out-of-season tomatoes into a vibrant sauce for pasta?

SERVES3 to 3 1/2 Cups—For 1 Pound of Pasta

TIME1½ hours

Roasted Tomato Sauce with Rosemary and Goat Cheese

WHY THIS RECIPE WORKS

For a great fresh tomato sauce recipe with out-of-season fresh tomatoes, we turned to roasting, which caramelized natural sugars in the tomatoes, intensified flavor, and added a light touch of smokiness to our sauce. Keeping the seeds in th...

This is a members' feature.