Roasted Cherry Tomatoes and Garlic Pasta Sauce

-a recipe from the potager-

Ingredients

-3 pints of cherry tomatoes

-4 large garlic cloves, end cut off but not peeled

-2 tbs of fresh basil, julienne, plus extra for serving

-1 tbs of fresh thyme

-1/4 cup extra virgin olive oil

-1 tbs of butter

-pinch red pepper

-Kosher salt

-Freshly ground black pepper

-1/4 cup dry red or white wine

Method

• Preheat the oven to 400°

• Add tomatoes and garlic to a large baking pan, and add 2 tbs of olive oil, ½ tsp of salt, black pepper, red pepper flakes and fresh thyme. Toss to coat with the oil and the seasoning.

• Bake the tomatoes and garlic for 20-25 minutes or until the tomatoes start to burst and release all the juices. Remove from the oven.

• Add remaining olive oil to the roasted tomatoes and garlic. Stir and smash the tomatoes with the garlic with a potato masher and sauté for 1 to 2 minutes in the baking dish. Add the wine to deglaze the pan.

• Add the fresh basil, cook for about 5 minutes and add the butter. Adjust salt and pepper if necessary.

Wine Pairings

Since pasta dishes with tomato sauce are acidic, it’s best to pair them with a medium-bodied red wine. A wine that doesn’t match the acidity of the sauce will make the wine taste bland. An example of the perfect red wine for a tomato-based sauce would be a cabernet sauvignon or Zinfandel. As you add more richness like meat, go up in the body.

Cabernet Sauvignon, Zinfandel, Grenache, Merlot, Sangiovese, Rosso di Montalcino, Chianti