Before tomato "fortnight" concludes, I wanted to share two more great uses for the Roasted Tomato Puree that was the base of the two pasta dishes I've posted in the last 2 weeks.
Tomatoes Two-Ways Pasta Sauce (Vegetarian Version)
This was what I meant to make instead of the Extra Fresh Pasta with Ricotta and Roasted Tomato Sauce, except that the grape tomatoes I'd bought for the dish went bad (and I didn't discover it until I started cooking). Make it the same way as that dish except, when adding the roasted tomato sauce the pan with the cooked garlic, also stir in two cups of halved grape tomatoes.
Roasted tomatoes also make excellent homemade pizza sauce. After roasting the tomatoes at 350 F for 2 hours, before pureeing in the food processor, I added dried oregano, additional salt, fresh-ground black pepper, garlic powder, and a pinch of red pepper flakes (all of that was done to taste, so use as little or as much as each as you like).
I used the sauce on pizza with mozzarella, pepperoni, Italian sausage, caramelized onions, red pepper and basil.
|Although this may look like the surface of another planet, it's actually a baking sheet prepared with olive oil and cornmeal, awaiting pizza dough.|