YOUR FAVOURITE PASTA WITH ROAST TOMATO SAUCE
You haven’t lived until you’ve slow roasted a tomato. This simple method unlocks the deepest possible flavour from just about any tomato.
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Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Stove
- Pot
- Colander
- Spoon
Ingredients
- 2 pounds of grape tomatoes
- 2 large yellow onions, thinly sliced
- 1 head of garlic cloves, thinly sliced
- 1 or 2 tablespoons (15 – 30 mL) of olive oil
- 1 tablespoon (15 mL) of dried oregano, thyme, or rosemary
- 1/2 teaspoon (2 mL) of salt
- lots of freshly ground pepper
- 1 pound of your favourite pasta
- 1 small 5-ounce tote of baby spinach, arugula, chard or kale
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