Roasting tomatoes is an easy way to add a flavorful punch to your pasta sauce! Add in light and creamy ricotta and savory Italian sausage and you have the perfect complement to a hearty pasta like cavatappi or farfalle.
Preparation Time
15 mins
Cooking Time
2 hr
Total Time
2 hr 15 mins
Calories
221 Calories
Recipe Instructions
Step 1
Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
Step 2
Toss tomatoes, 4 tablespoons olive oil, garlic, 1/4 teaspoon salt, and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet.
Step 3
Bake in the preheated oven until soft and juicy, about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C).
Step 4
Sprinkle remaining 1 teaspoon salt, sugar, Italian seasoning, rosemary, basil, parsley, garlic powder, onion powder, and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil.
Step 5
Return baking sheet to the oven and bake for an additional 20 minutes.
Step 6
Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens, about 7 minutes. Remove from heat and set aside.
Step 7
Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.
Ingredients
2 tablespoons white sugar
½ teaspoon ground black pepper
2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried rosemary
2 tablespoons minced garlic
2 teaspoons dried basil
2 tablespoons Italian seasoning
5 tablespoons olive oil, divided
1 (8 ounce) container ricotta cheese
1 ¼ teaspoons salt, divided
¼ teaspoon red pepper flakes (Optional)
1 ounce grated Parmesan cheese
2 ½ pounds Roma tomatoes, cored and halved lengthwise