Fire Roasted Tomato Sauce with Two Cheeses

One of my favorite kind of recipes to create is pasta dishes.  Coincidentally, I also love to eat pasta.  This sauce has both Parmesan and Provolone cheeses along with fire roasted tomatoes.  Ever since I tried fire roasted tomatoes a few months ago, they’ve been a staple in my pantry.  They pack a bit more flavor than plain diced tomatoes.

The sauce may sound like it’s hard to make, but it comes together in about 15 minutes.  Here’s what you’ll need:

We ate this over cheese ravioli.  The kids all loved it.  I served a green salad with it.  The meal was every bit as good as one you could order in a nice restaurant, only it was faster and cheaper at home.

Fire Roasted Tomato Sauce with Two Cheeses

Fire Roasted Tomato Sauce with Two Cheeses

Ingredients

  • 1 onion, finely chopped
  • 4 cloves garlic, minced or crushed
  • olive oil, for sauteing
  • 15 oz tomato sauce
  • 15 oz fire roasted diced tomatoes, lightly drained
  • 1/4 tsp. fresh ground pepper
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1/2 tsp. thyme
  • 3 slices Provolone cheese, diced or 1/2 cup shredded
  • 1/4 cup Parmesan

Instructions

  1. Saute the onion and garlic in the olive oil over medium heat.
  2. Stir in the other ingredients and simmer about 10 minutes or until the cheeses have melted.
  3. Serve over hot pasta.
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Comments

  1. Dawn Farias says:

    This looks soooo soooo good and sooo sooo easy. Thanks for sharing!

  2. I agree! I tried fire-roasted tomatoes not too long ago and loved that deeper flavor with a bite, that these have; love your easy and fuss-free recipe!

  3. I used the only cheese blend I had on hand-the 4 cheese blend from Trader Joe’s. On ravioli, just like yours :). It was very, very good. Thanks so much for sharing this recipe, it’s a keeper!

  4. Question, Tiffany. Your ingredient picture shows salt, but it isn’t listed in the recipe. Should it be?

    I just made this for the first time (without salt :) ) and it is yummy! Maybe I’ll add a little salt to see how that is. Thanks for the recipe.

    • Natalie, if it tastes good without salt, you can skip it. Sometimes, when I make up recipes things end up in the photo that I don’t end up needing later.

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