So easy to whip up this homemade Fire Roasted Tomato Pasta Sauce with fresh fire roasted summer tomatoes , herbs, and tons of bright flavor!
Tomatoes are in season and I am LOVE-ing it. My husband? Not so much, they’re not his favorite unless they’re disguised in salsa or enchilada sauce. But me? I’m crazy about fresh tomatoes. I’ll slice one up, sprinkle it with salt and lemon pepper, and devour the whole thing in about 4 seconds flat. Allllll summer long baby.
Another thing I love? PASTA. Who doesn’t love pasta right? Typically I prefer a white sauce on my pasta but in this case, red is where it’s at. Fresh summer tomatoes roasted to beautiful delicious perfect, then pureed with a little seasoning and olive oil. Simmer that goodness for about 15 minutes and then toss with your favorite pasta noodles. And then… top it with cheeeeeeese. Lots and lots of freshly grated parmesan cheese.
I made this pasta last week while my husband was on a business trip and got to eat the whole dang thing myself. It took me two days to get through all of those saucy noodles but it was so yummy I didn’t mind one bit.
This is what summer cooking is all about don’t you think? Fresh fruits and veggies (I still insist that tomatoes are a vegetable despite the new-age popular opinion but… yeah. we won’t go there.) at the peak of their season used in a million different ways. I just adore summer and all of the good eats that come with it! Try this pasta sauce – it’s way to easy and too tasty to pass up!
Fire Roasted Tomato Pasta Sauce
- 6 large roma tomatoes - cut into wedges
- 6 tablespoons olive oil
- 2 tablespoons McCormick's Garlic & Herb Perfect Pinch Seasoning
- salt and pepper to taste
- Tomatoes can be roasted either of two ways - on the grill, or in the oven. If using the oven, line a baking sheet with foil, lay out tomatoes in a single layer, and bake for 10-20 minutes at 400 degrees, turning once half way through, til tomatoes are blistered.
- If using the grill, preheat to medium heat. Lay a piece of foil on top of the grates and arrange tomatoes in a single layer on top of the foil. Grill for 10-20 minutes until tomatoes are blistered.
- After tomatoes are cooked, transfer tomatoes to a blender or food processor. Add olive oil and McCormick's seasoning and pulse until pureed, but still a little chunky.
- Transfer mixture to a sauce pan, cover and simmer for 10-15 minutes, stirring throughout. Taste and add salt and pepper to taste. Toss with your favorite pasta noodles and top with shredded parmesan cheese and fresh basil or parsley if desired. Store in airtight container
- This awesome pasta sauce recipe was sponsored by my amazing friends at McCormick – thank you!! For more delicious recipes creating using the pureeing technique, like Kale, Bacon & Pistachio Pasta, check out McCormick’s website.