Sunday, November 25, 2012

Diablo Pasta Sauce

I buy the big container of Cherub grape tomatoes at our local wholesale club but due to the holiday, they didn't get eaten like normal.  I didn't want them to go to waste so I roasted them then made a spicy sauce that my hubby and I loved.  I knew the kids wouldn't be able to eat it so I just made good old buttered noodles for them.  Don't tell my Italian husband, but our kids would rather have butter noodles then spaghetti sauce and noodles :-/  
This recipe does take some prep time.  I actually roasted them one day and made the sauce a couple days later.  They stored well in the fridge and it gave them a chance to thicken up.  This recipe only serves 2 people, not a whole family.  That is also why the buttered noodles came into play.

1 quart grape tomatoes
2-3 TBS garlic infused olive oil
2 TBS minced garlic
1 can diced tomatoes with basil, garlic and oregano
4 oz red wine
2 tsp red pepper flakes

Preheat oven to 425 degrees.  Place grape tomatoes and minced garlic in shallow dish, a glass pie pan works great.  Drizzle with olive oil.  Sprinkle with salt and pepper.  Roast in oven until tomatoes have popped and are very soft, usually 20-30 minutes.  Once done, mash tomatoes in dish leaving skins in there.  Place in fridge for later use or prepare to make sauce.
To make sauce, combine grape tomatoes and can of tomatoes, wine and pepper flakes in 2 qt sauce pan.  Simmer for 60 minutes.  Adjust spices to your liking.  Add more garlic and pepper if you want.
Serve over hot noodles.

I served it with my version of garlic bread:
1 loaf of frozen garlic bread
2 TBS finely chopped white onion
1/4 cup shredded Parmesan cheese
fresh ground pepper

Place frozen bread on foil lined baking sheet.  Top with onions then cheese then sprinkle with pepper.  Bake at 425 for 15 minutes or as directed on package.