Sheet Pan Pasta Sauce

The days of simmering homemade pasta sauce for hours on the stove top are OVER! Roasting ingredients not only cuts down on time, it intensifies flavors into deep, rich, savory and sweet notes that will send your taste buds soaring! 

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Ingredients: 

1 large can (28 oz) San Marzano whole peeled tomatoes

4 large cloves of garlic

1/4 cup olive oil

3 Tbsp balsamic vinegar

1/2 large white onion

1 Tbsp dried thyme

1 Tbsp dried oregano

2 Tbsp fresh parsley (or 1 Tbsp dried)

5 large basil leaves (fresh) chopped 

1 tsp salt, 1 tsp of pepper (or more per preference)

1/2 tsp Red Pepper Flakes (or more per preference)

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1 lb pasta of your choice (I used orecchiette)

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*Optional- shavings of parmesan cheese

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Directions:

Preheat oven to 400 degrees

-Place whole peeled tomatoes, garlic, onion, olive oil, balsamic, herbs and spices to a sheet pan and cook for 10 minutes

-Remove pan from oven and empty liquid sauce from tomato can on to sheet pan and place back in the oven

-Cook for another 10 minutes or until all ingredients are cooked and started to caramelize

-Remove from oven and use a potato masher to break apart and mix ingredients until reaching the consistency you like. 

-Cook pasta according to package instructions once done, drain and add to sheet pan to mix with sauce.

-Add cheese if desired and serve straight from the pan!

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