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Dinner Tonight: Roasted Tomato Sauce for Pasta

When the summer comes to an end, there is always a surfeit of tomatoes. Whether you head to the farmer's market and try to nab the sun-softened leftovers at the end of the day for cheap—or you grow your own and the fruits finally turning ripe all at once, as in my case—this recipe for roasted tomato sauce from The River Cottage Cookbook is a great way to take advantage. It's especially kind to tomatoes a little past their prime and growing slightly mealy.

The original recipe is simple: just roast the halved tomatoes in the oven with chopped garlic and olive oil, then pass the result through a sieve or food mill. In an act of supreme laziness, I didn't bother chopping the garlic cloves, and I blended everything in the end, including skins and seeds. It didn't seem to matter—I enriched it with a few tablespoons of butter and served it with fusilli. The pasta was as rich and thick as macaroni and cheese.

Roasted Tomato Sauce for Pasta

Adapted from The River Cottage Cookbook by Hugh Fearnley-Whittingstall.

About the author: Blake Royer lives in Brooklyn and spends most of his free time cooking and writing about it here at Serious Eats and on The Paupered Chef. From 9 to 5 weekdays, he works as an assistant book editor in Manhattan.

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