Roasted Tomato Sauce & Ricotta

by courtneyanddaniel


One of my personal favorites to make, and it always receives rave reviews…

Roasted tomato sauce:

  • 4 pounds cherry tomatoes, halved (any combination or variety will do)
  • 1 yellow onion, diced
  • 1/4 cup olive oil
  • 2 TBS minced garlic
  • 1 tsp crushed red pepper flakes
  • 1 TBS rosemary
  • 1 TBS thyme
  • 1 TBS oregano
  • 1 TBS kosher salt
  • 1/4 cup red wine (make sure it’s something you’d drink on its own…)

Toss all the ingredients together.  On two jelly roll pans, spread into a single layer.  Roast at 450 degrees for 20 minutes, stir, then turn down to 250 degrees for about 90-120 minutes.

You’re welcome to serve it as-is over pasta, or you can blend it to the texture and consistency you’d prefer.

Ricotta

Ina Garten brings such a graceful presence to the kitchen.  I watch her every day during my lunch hour.  She made herbed ricotta bruchettas last week, but I’ve chosen to make just the ricotta.  Not having white wine vinegar, I used 3 TBS lemon juice.  No, it didn’t taste lemony, you really just need 3 TBS of some sort of acid to curdle the milk.

  • 1 quart whole milk
  • 1 pint cream
  • 1 tsp salt
  • 3 TBS lemon juice

Combine the milk and cream in a pot over medium heat.  Bring to a boil, remove from heat, then stir in the lemon juice.  Let stand for 1-2 minutes.  (Yes it will curdle and begin to look a bit unappetizing, but this is only a phase.)

Line a strainer with a cheese cloth dampened with water.  Put the entire operation into a larger bowl.  Pour the curds and whey through the strainer.  Let stand for 20-25 minutes, occasionally pouring away the whey.  (Save the whey!  You can basically use it in another recipe as a water substitute.  Here are “16 Ways to Use Your Whey.”)

Makes about 2 cups.  Finish cooling, then store for up to a week.  I guarantee it’ll be gone.  Use in any recipe you’d normally use store-bought ricotta, but way better x10.

Here’s my recipe for baked pasta I used both the ricotta and tomato sauce: baked pastaaaaahhhh.

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