Roasted Pomodoro sauce is one of my favorite sauces. Its creamy, cheesy viscosity is bold and hearty.
Have you ever cooked Roasted Pomodoro sauce and thought, “This is going to be good”? Well, this is it. Roasting your sauce instead of boiling it helps retain all the natural juices from the ingredients without diluting them. The ingredients stay solid until you process them in the food processor. Roasting also preserves the natural sugars in your ingredients, making it much sweeter. Elephant Garlic is naturally sweeter than regular garlic, which enhances the sweetness while maintaining the garlic flavor. Roasting until charred also adds a deeper flavor compared to boiling your vegetables. The food processor creates a velvety texture, and, the cheese makes it velvety and creamy.
Boiling not only dilutes the flavor but also the color of the sauce. Processing the ingredients in a food processor will result in a bright orange sauce, enhancing the presentation.
Roasted Pomodoro sauce is a versatile option that complements any pasta dish. Its creamy texture pairs perfectly with spiral-shaped Busiate pasta, while wider options like Tagliatelle and Pappardelle also work well. The broad ribbons of egg pasta are ideal for holding and delivering the sauce. This sauce goes well with proteins such as poultry and seafood, especially shrimp or lobster. I’m looking forward to making a Roasted Pomodoro sauce with lobster and Pappardelle. Just imagine the richness of the sauce combined with the heartiness of the Pappardelle and the flavor of the lobster. I can’t wait! Always remember, “Cooking is Art.”
Roasted Pomodoro Sauce Ingredients:
- 2 12oz packs Sweet Cherry Tomatoes
- 1 Bud Elephant Garlic
- 2 Red Bell Peppers
- ¼ Cup Olive oil
- Kosher Salt and Coarsely Ground Black Pepper to taste
- 7 oz Block Brie Cheese
Instructions:
- Cut Red Bell peppers in quarters and remove stem, seeds and pulp
- In a Large baking dish combine peppers, garlic, oil, and Tomatoes, Salt and pepper to taste
- Roast uncovered in oven at 300 degress F for 1 hour
- Spoon roasted ingredients and liquid into a food processor and run on high speed until silky smooth
- Remove rind from Brie cheese and cut into 1/2 cubes
- Combine cheese and sauce in a large saucepan and heat on low-med stirring constantly until you have a creamy, velvety, and decedant sauce.
- Add your pasta, protein and MANGIAMO!
Variations:
Feel free to add any vegetable to this recipe. Some chefs add onion, carrots, and celery, but I prefer to keep it simple. If you don’t have elephant garlic, you can use regular garlic, but just remember that the flavor will be quite different. Green pepper can be used as a replacement for red bell pepper, but the color and flavor will change.
Ingredients
- 2 12oz packs Sweet Cherry Tomatoes
- 1 Bud Elephant Garlic
- 2 Red Bell Peppers
- ¼ Cup Olive oil
- Kosher Salt and Coarsely Ground Black Pepper to taste
- 7 oz Block Brie Cheese
Instructions
- Cut Red Bell peppers in quarters and remove stem, seeds and pulp
- In a Large baking dish combine peppers, garlic, oil, and TomatoesSalt and pepper to taste
- Roast uncovered in oven at 300 degress F for 1 hour
- Spoon roasted ingredients and liquid into a food processor and run on high speed until silky smooth
- Remove rind from Brie cheese and cut into 1/2 cubes
- Combine cheese and sauce in a large saucepan and heat on low-med stirring constantly until you have a creamy, velvety, and decedant sauce.
- Add your pasta, protein and MANGIAMO!
