Roasted Tomato and Pumpkin Pasta Sauce
If you're craving the flavors of fall, but your summer garden is still overflowing with tomatoes, this roasted tomato and pumpkin pasta sauce is for you. Made with roasted garlic and tomatoes, this rich and hearty sauce bridges the gap between seasons, and will transform your favorite pasta into a dish that perfect for a chilly autumn evening.
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Ingredients
- 1 sheet pan of tomatoes (grape and vine, about 2.5 - 3 pounds)
- 3 tablespoons olive oil
- 1 head garlic (top cut off)
- Salt & pepper (to taste)
- 1 15- ounce can pumpkin puree
- 1 tablespoon dried basil
- 1/2 tablespoon dried parsley
- 2 - 3 teaspoons coarse salt (depends on flavor)
Instructions
- Preheat oven to 400˚F and line a baking sheet with parchment paper.
- Arrange tomatoes on baking sheet and drizzle with olive oil. Place garlic cut-side-down into olive oil. Season the tomatoes liberally with salt & pepper.
- Roast tomatoes and garlic for about 30 minutes, or until tomatoes are browned on top and garlic has softened.
- Remove from oven and transfer tomatoes to a high speed blender (along with any accumulated juice). Squeeze garlic cloves from head into blender, and add remaining ingredients.
- Blend until smooth and adjust seasoning with salt & pepper, to taste.
- Transfer to storage containers and store until ready to use.
Notes
Recipe makes 6 cups of sauce. You will need about 2 cups for each pound of pasta you cook.
Nutrition
Calories: 23kcal Carbohydrates: 2g Protein: 0.3g Fat: 2g Saturated Fat: 0.3g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 1g Sodium: 195mg Potassium: 47mg Fiber: 1g Sugar: 1g Vitamin A: 2949IU Vitamin C: 1mg Calcium: 10mg Iron: 0.4mg