Oven Roasted Tomato Cream Sauce

Roasting the tomatoes really brings out a delicious, intense flavor. Adding oven roasted tomatoes to a thick, savory cream sauce creates a wonderful topping for many different pasta dishes. Feel free to substitute roasted peppers instead of the oven roasted tomatoes for a quicker cream sauce option.

Roasted Tomatoes:
6 Roma Plum Tomatoes, seeded
Extra Virgin Olive Oil, Salt, Pepper & Dried Oregano
Cream Sauce:
1 Cup Heavy Cream & 1 Cup Light Cream
½ Cup Parmesan Cheese
Oven Dried Tomatoes
Salt & Pepper

Roasted Tomatoes: Slice the Roma Plum Tomatoes into quarters and remove the seeds. Place the tomatoes on a sheet pan that has been lined with aluminum foil. Drizzle with extra virgin olive oil, salt, pepper and dried oregano. Place the tomatoes in a 250 degree oven for approx. 2 hours. Remove from the oven when roasted and let cool.
Cream Sauce: In a sauce pot over medium heat, add the heavy cream and the light cream, and bring to a simmer. Let the mixture simmer for approx. 5-8 minutes until slightly reduced. Add the parmesan cheese and stir. Add the oven roasted tomatoes to the cream sauce. Blend the ingredients until creamed (either with a traditional blender or a hand blender). Taste the sauce and season with additional salt and pepper to taste. Serve warm.