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Roasted Tomato and Sausage Pasta

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 ¼ 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 Winery Meritage 202