Two Tomato Based Pasta Sauces, One Dinner Party
by Young Victorians
Since I was serving my guests a rather simple meal, I decided to elevate the pasta to dinner party status by dressing it with two sauces. Fancy, fancy. The sauce on the left is probably the most famous sauce on the internet, which is quite the feat as it only calls for 3 ingredients (tomatoes, an onion, and butter). This recipe has been so well documented, I won’t bother typing it out again. You can find it on Food 52, Smitten Kitchen, The Amateur Gourmet, Orangette, and Rachel Eats. Give it a try! On the right side of the plate in the photo above, I topped the pasta with cherry tomatoes roasted in maple syrup. The result is a elegant and simple sauce with surprisingly complex flavors. You can find the recipe below.
Roasted Cherry Tomatoes Recipe
- 1 pint cherry tomatoes halved, any color (I like a combination of colors simply because it’s more beautiful)
- 1/4 cup extra-virgin olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon sea salt, plus more to taste
1. Preheat the oven to 350°F (176°C). Adjust the oven rack to the top third of the oven.
2. Slice the tomatoes in half and place them on a rimmed baking sheet. I line my baking sheet with parchment paper so it’d be easier to clean.
3. In a small bowl, whisk together the olive oil, maple syrup, and salt. Pour the mixture over the tomatoes and gently toss until well coated. Arrange the tomatoes in a single layer, cut-side up, and roast, without stirring, until the tomatoes shrink a bit and start to caramelize around the edges, 45 to 60 minutes.
(photo by juliette)