Easy Tomato Basil Sauce

New recipe that I made tonight...

2 ripe tomatoes, sliced thin
1/2 clove garlic, chopped, plus jarred garlic (or fresh if you please)
3ish tablespoons EVOO
salt and pepper
1 can fire roasted diced tomatoes, drain halfway
white wine
1 small yellow onion, sliced thin
any type of pasta, I used spaghetti rigati, the ridges on this type of pasta hold the sauce perfectly!
fresh basil

Preheat oven to 400 degrees, put sliced tomatoes on a nonstick pan or do as I did, foil lined plus Pam. Lay out tomatoes in an even layer, distribute garlic cloves over tomatoes, then drizzle EVOO over them, as well as salt and pepper to taste.

Cook the tomatoes for about 25 minutes, or until they have lost some moisture and the skin begins to dry up a little bit.

Boil the pasta.

Saute onions and jarred garlic (about a tablespoon) until onions are transparent, add the can of tomatoes, and bring to a bubble. When the oven roasted tomatoes have finished, add them to the saute pan. I used a potato masher to make it more of a sauce consistency. I also added about a 1/2 cup pasta water to the sauce to thin it out, along with the 1/4 cup of white wine. Let this reduce for about 5 minutes to burn off some of the alcohol taste.

After the sauce has reduced and the pasta is al dente, add the drained pasta to the sauce and toss to coat. Plate the pasta and put desired amount of fresh basil on top.

Fresh. Simple. SO GOOD!

No picture unfortunately...took hardly any time to make and this girl was hungry!

Happy Tuesday!
Maggie