© 2014 mathewguiver

Roasted tomato and onion alfredo (served tossed with pasta)

I like roasted tomato sauces, and I like alfredo sauces. The other day the tomatoes at Safeway were looking and smelling good so I decided to grab them along with heavy cream and parmesan cheese for a delicious and easy tomato alfredo.

Because you’ve got to roast the tomatoes and red onions for forty to fifty minutes, this sauce is “easy” but not necessarily “quick.” Plan to start cooking a good two hours before you want to eat. It’s light cooking though, so turn on a good Spotify playlist and go for it!

Alfredo ingredients:

7 or 8 tomatoes
2 red onions
3 or 4 cloves of garlic
1 1/2 Tbsp all purpose flour
2/3 c milk
2/3 c heavy cream
2/3 c grated parmesan
Canola oil
Olive oil
Kosher salt
Black pepper
Fresh nutmeg

Directions:

1. Cut onions into quarters, and tomatoes in half. Place facing down on a parchment paper lined cookie sheet. Drizzle with canola oil, then sprinkle a hefty pinch of salt over the vegetables. Roast in a preheated oven set to 350 degrees fahrenheit for 45 minutes to an hour.

2. Let cool for about twenty minutes, then remove the skins of about half the tomatoes. Transfer the tomatoes to a strainer and let rest until the tomatoes stop dripping.

3. Sautee minced garlic in about 2 Tbsp of canola oil, salt, and pepper. Cook with medium high heat for about 4 minutes or until the garlic smells cooked.

4. Turn heat to medium, then add a hefty tablespoon of flour. Stir, and let cook for about a minute. Slowly add milk while continuously stirring. Turn heat up a little, then add heavy cream.

5. Add onions and strained tomatoes. Bring almost to a boil, then remove from heat, cover and let cool until it’s OK to handle.

6. Blend using an immersion blender until you have a sauce like consistency.

7. Add parmesan, a drizzle of olive oil, a grate of fresh nutmeg, then turn the heat on low until all of the cheese has melted. Be sure to watch the sauce and stir continuously. Turn heat off, taste, then season with additional salt and pepper.

At this point you could store the sauce in an air tight container for up to 5 days.

But I was in the mood for tomato alfredo deliciousness that night so I cooked up some corkscrew pasta, then dressed it with a little EVOO and a few giant spoons full of sauce.

Garnished with a spoonful of parmesan. Bon appetite!

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