Roasted Tomato and Sausage Pasta

The secret to this sauce is roasting the tomatoes and vegetables to bring out the sweetness and cut the acidity.

Roasted Tomato and Sausage Pasta

Preferred Sonoma Caterers Recipe courtesy of Preferred Sonoma Caterers

4 lbs Roma tomatoes - very ripe
8 oz carrots, peeled and chunked
Roasted Tomato and Sausage Pasta 1/4 cup peeled garlic
8 oz diced yellow onions
1/2 cup olive oil (approx.)
1 lbs Italian sausage
1tsp fennel seeds
2 Tbsp olive oil

Place tomatoes in a deep roasting pan, prick skins, and drizzle lightly with olive oil. Wrap carrots, garlic and onion in a foil pouch with ΒΌ cup of olive oil, and seal edges. Heat oven to 450 degrees and place tomatoes and vegetables in the oven and bake for 1 hour. The tomatoes skins should be blistered and broken, vegetables should be very soft, almost the consistency of a puree. Allow to cool, then remove the skins from the tomatoes. Place the tomatoes and vegetables in blender set to puree. Pre-heat the oil in a heavy pan, then add the fennel seeds, toss to toast. Add Italian sausage, brown and breaking up. You want to leave some bite size chunks. If the is a lot of fat drain half of it. Add tomato puree, and simmer 10 to 15 minutes to reduce. Serve over your favorite pasta.

Note: if the tomatoes are under ripe, then add 1 to 2 tablespoons of honey to counteract acidity.

Serve with:
Kunde Family Estate Meritage 202