About This Recipe:
Get ready for your home to smell like your favorite Italian restaurant, because this roasted tomato and feta sauce is divine. Of course I use jarred tomato sauce for emergencies like everyone else, but fresh, slow roasted tomato sauce simply cannot be beat. I chose to use beefsteak tomatoes, but you could also use 8-10 plum tomatoes or anything equivalent to that quantity. Goat cheese would also be a delicious substitute for feta cheese if you have a preference. You’ll want to make extra to keep in the fridge for the week!
Ingredients (4 servings)
-4 large beefsteak tomatoes, cut into wedges
-4 oz crumbled feta
-1 lb rigatoni
-2 tsps dried basil
-1 tsp dried oregano
-1 tsp garlic powder
-1 tsp onion powder
-1-2 tsps white sugar
-1/2 tsp crushed red pepper flakes
-Salt & pepper
Instructions (1 hour)
1. Place the tomatoes on a large lined baking sheet (cut side down.) Mix together the seasonings and sprinkle over the tomatoes. Drizzle 2-3 tbls of olive oil and toss to evenly coat the tomatoes.
2. Bake at 400 degrees F for 45 minutes, flipping halfway through. Once done, use the back of a large spoon or spatula to crush the tomatoes into a sauce like consistency. Add in the feta and mash to combine with the tomatoes.
3. Serve with your favorite pasta and top with fresh basil.