Easy Roasted Yellow Tomato and Basil Pasta

We've been thinking about buying a new house. Our existing home was big enough for us until our toddler became old enough to have more "stuff" than her parents combined. While out looking at potential homes last weekend, we came across a wonderful local produce market. They had cabbage, Indiana tomatoes, corn and some of the best pickles we've ever eaten. 


I am a very picky tomato eater. My father has raised the hands down best tomatoes you've ever had in your entire life. These tomatoes are so good you don't have to do anything to them, just slice and eat. A little salt if you insist, but on their own they taste like summer should. I guess then it's not surprising that I usually eat them by the dozen each day during the harvest. 


Meanwhile, while I'm getting my annual fill of fresh tomatoes, my  mom cans enough whole tomatoes in juice for the entire family, and some extended family members, to use throughout the winter. A jar of her tomatoes are like gold on your dinner table. I use them to make pasta sauce during the winter, as well as some delicious homemade tomato soup or creamed tomatoes over biscuits. 


Being a tomato connoisseur from way back, when I don't have the luxury of my father's harvest where I know each one will be tasty, I pick my tomatoes by the smell. You see, I've learned from trial and error that if it smells like a tomato, it'll taste like one. If it doesn't, don't waste your money or your taste buds. 


The tomatoes I found this time around happened to be one of the yellow varieties. My darling hubby brought home some yellow tomatoes from the farmer's market at work the week before and they were really tasty, so I thought that this was a good sign. Unfortunately, after I bought them, the week got away from me and here it is Thursday night and I had failed to plans for dinner. So, I decided to use my quickly ripening tomatoes to make an easy roasted tomato sauce that I developed last summer. I haven't made it since, but fortunately, you make it to personal preference so no recipe is needed and it takes no longer than to roast the tomatoes. 


You can roast the tomatoes in the oven or under the broiler, depending upon how much time you have to let them cook. This time around I used the broiler as our toddler was hungry and the clock was working against me. Other than salt and pepper, you only need 3 ingredients for this sauce:  really tasty tomatoes, good EVOO and fresh basil. In this case, you really do have to go with the fresh herbs as this sauce isn't cooked for the length of time necessary to extract the flavor from the dried version.


Give this approach a try the next time you have some worthy tomatoes on hand. You only need a fresh salad and some good bread to round out the menu and make it a summer meal to remember. Enjoy!


Easy Roasted Yellow Tomato and Basil Pasta Sauce

• 2 lbs fresh, garden ripe tomatoes
• 1 small handful of fresh basil or to taste
• 1/4 cup EVOO

Wash and cut the tomatoes into large chunks. Place tomatoes (seeds and all) in a glass baking dish in an even layer. Top with the EVOO and a sprinkle of salt. Roast under a low broiler until tomatoes have burnt edges and the juices have begun to thicken. Do not over roast, you want the tomatoes to have a nice roasted flavor. If you over cook them, your sauce will taste of burnt tomatoes.


When tomatoes are ready, remove from the oven and allow to rest for 5 minutes. I take this opportunity to clean the basil. 


Place the cooked tomatoes, juices and all, in a blender with the basil. Remove the center of the lid to allow the heat to escape and puree on high until the sauce has a smooth consistency. Because you use the blender, there's no need to remove the skin from the tomatoes before cooking. If you blend the sauce until smooth, you'll never know the skins were there. 


Taste sauce for seasoning and adjust as necessary. Serve over your favorite pasta. Add a little fresh parmesan and serve.