Roasted Tomato & Feta Sauce

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 feta
-2 tbls fresh basil, chopped
-1 lb rigatoni
-Olive oil

-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 15 minutes) 

1. Place the tomatoes in a baking dish, and drizzle with 2-3 tbls of olive oil. Sprinkle all of the seasonings over the tomatoes and toss to coat evenly. Bake at 400 degrees F for 1 hour, flipping halfway through.
2. Once done, use the back of a large spoon 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 the fresh basil.

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