Roasted Tomato Sauce & Ricotta
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.
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.