Tortellini with Roasted Tomato Sauce

Harper is REALLY into cheese tortellini lately so I thought I’d hunt for a yummy recipe. We just buy the frozen tortellini at Wegmans. It literally cooks in 2 minutes after water comes to a boil! Anyway doesn’t this roasted tomato sauce look amazing?

6-10 Roma tomatoes, root end trimmed away
1 yellow onion
1 bell pepper
however much garlic you feel like peeling (2 heads if you’re not in a hurry)
olive oil
salt and pepper
1 box tortellini or homemade

Preheat the oven to 450°

Slice the tomatoes in half and place them on a sheet pan, cut side up. Use as many tomatoes as needed to cover the sheet pan entirely.

Peel the onion, slice it in half, and then each half into 1” slices; break up the onion pieces and scatter over the tomatoes.

Core and seed the bell pepper, slice and toss it on the sheet pan.

Leave the garlic cloves whole, just toss ‘em on with the tomatoes.

Drizzle the whole thing with olive oil and sprinkle with salt and pepper. Toss it in the oven for about an hour, or until the onions have started to take on some color. The roasting time truly depends on how much time you’re willing to invest. Play with it and find what works for you.

When you’ve decided you’re done roasting, transfer the vegetables and juices to a pot, if you have an immersion blender, or to the bowl of a blender/food processor. Either way, blitz until smooth and creamy.

Season with additional salt and pepper and herbs, if you like. This sauce is incredibly lean on its own, so you may need another hearty drizzle of olive oil to bring out the full flavor of the dish.

Serve with tortellini and chunky shavings of Parm.