Fusilli with Roasted Tomato Sauce

It’s December in California. Tomatoes are not in season. However, this recipe offers a great way to make them appealing. Roasting really brings out their flavor – even if they’re on the pale-ish side of red.

This is a Cooking Light recipe and for some reason, has you drain the juices after 30 minutes of roasting and says to discard the liquid and the garlic when completely done. WHY would you do that? Roasted garlic?? (I’m sure theirs a culinary reason of which I’m oblivious). Given that, I used it all – except the peel. Incidentally, parchment paper on the baking sheet makes draining a full baking sheet of tomatoes very efficient. Make sure it hangs over the pan a bit and you have a pseudo funnel.

Trader Joe’s used to sell Fusilli and it was really reasonably priced. The only place I was able to find it today was at Nugget and it was a little on the pricey side, however, it’s worth every penny.

This was delicious. A little crusty bread, a little salad and a nice red. Yum!

photo 2 (1)Fusilli with Roasted Tomato Sauce Recipe

Original Post December 13, 2013


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