Thursday, January 21, 2016

Roasted Tomato & Garlic Cream Sauce

Usually, I'm a pasta with marinara or bolognese sauce type of girl. But over the holidays I had a craving for cream sauce. I also had a container of heavy cream in my fridge leftover from making cookies so I decided why not try something different? 

The result was a delicious Roasted Tomato & Garlic Cream Sauce. This stuff is seriously rich so a little goes a long way. I served it on regular pasta but it would also be good on top of spaghetti squash if you want balance things out a bit. 

One thing I don't recommend is substituting 'light' ingredients for things like the butter or heavy cream. I mean you can, but your sauce probably won't end up as tasty ;) Sometimes it's better to go all out and enjoy every bite and then take it easy the next few days!

Roasted Tomato & Garlic Cream Sauce
Serves 4-6

1 container grape tomatoes
4-6 cloves garlic, minced
2 Tbsp olive oil
Salt & Pepper to taste

2 Tbsp butter
1 Tbsp flour
1/2 cup heavy cream
1 cup milk (I used 2 percent)
1/4 cup shredded Parmesan cheese
1 tsp dried parsley 
Salt & Pepper to taste
Basil, for serving

Preheat oven to 400 degrees. In an oven-safe dish, combine tomatoes, garlic, olive oil and salt & pepper. Roast in the oven for 20-25 minutes.

While the tomatoes are roasting, melt butter over medium heat in a medium-size saucepan. After butter is melted, stir in flour. Next mix in the heavy cream and milk until well combined. Let the sauce thicken, about 3-5 minutes, then add in the Parmesan cheese, parsley and roasted tomato & garlic mixture. If your sauce ends up too thick, you can add a little extra milk. Finish with salt & pepper to taste. Simmer for an additional 3-5 minutes on low heat to allow flavors to combine.

Serve over pasta (I used RP's fresh spinach linguine) and sprinkle with freshly chopped basil. 

Tell me: What is your favorite pasta sauce? Marinara? Alfredo? Pesto? Bolognese? Something else? 

- ST

1 comment:

  1. This sounds super good! <3 I love garlic, and that cream sauce looks awesome!! I definitely haven't found a way to healthify heavier sauces yet, so I'm kinda with you on that--might as well just enjoy it as it is!