Most days, I run out of ideas on what to cook. As my family seldom eat rice, the usual dinner consists of noodles, pastas, burgers, chicken or pork chops, wraps and etc. Missy and hubs are big fans of pastas and I cook that every week. I would buy the Prego pasta sauces and sometimes make aglio olio pasta sauce from scratch. Some time back, I decided to making my own roasted tomato pasta sauce.
Bought a whole bag of cherry tomatoes and some thyme and got to work. It is a very easy homemade sauce recipe and flavourful too. Placed the tomatoes into a pan lined with baking sheet. Drizzled the tomatoes with olive oil and add garlic, thyme and a generous pinch of salt. Put them in a hot oven and roast until the tomatoes have released the juices and the skins started to blister. Once tomatoes are soft, juicy and lightly charred, I switched off the oven. Just toss some onto the cooked pasta and it’s done.
This is very quick and easy way to whip up a pasta meal. After they have cooled down, I transferred the roasted tomatoes into a glass container to be kept in the fridge for the next pasta meal. I didn’t add any sugar so I can also have this roasted tomato dish with my konjac noodles or slather some onto my keto bread.
