Sunday, November 21, 2010

Weekday dinner: pasta with roasted tomato-carrot sauce

For this sauce, I chopped up the tomatoes and mixed them with a large carrot that was finely grated.  I added some minced garlic, salt and pepper and then slow-roasted them until they started to dry out, stirring once.  I then pureed most of the mixture but left some in chunk form.  This sauce had a nice, full flavor with some sweetness - almost a creaminess - from the carrots.  I served it over pasta (extra noodles leftover from when I made lasagna, and I figured they were vaguely like pappardelle), alongside some roasted free-range chicken.

In other news, it's time for me to buy a tart pan.  I'm planning to make a chocolate pecan tart for Thanksgiving next week.