Spicy Roasted Tomato and Ricotta Pasta Sauce recipe
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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 19 ounces ground hot Italian sausage ½ sweet onion, halved and thinly sliced 1 (8 ounce) container ricotta cheese 1 ounce grated Parmesan cheese
Nutrition Info
- 221.1 caloriescarbohydrate: 9.8 gcholesterol: 31.8 mgfat: 16 gfiber: 1.9 gprotein: 10.4 gsaturatedFat: 5 gservingSize: -sodium: 590.3 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Spicy Roasted Tomato and Ricotta Pasta Sauce
Directions
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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.