The best way to describe this Rosa Tomato Sauce would be to ask you to image that if tomatoes and clouds were to have a baby…this rosa tomato sauce would be their light and airy tomato sauce child! A little weird, I know lol, but what I’m trying to get across is that simply put, this heavenly sauce is the BEST PASTA SAUCE EVER!
Rosa pasta sauce is a typically a tomato sauce that has heavy cream in it, giving it a ‘rosa’ (Italian for pink) color. But unlike the heavy cream version (which is also heavy and sluggish in texture), this light and airy version uses skim milk and low fat sour cream to bring you a healthier (yet super amazing tasting) sauce!
And, it will put to shame any rosa pasta sauce you’ve ever purchased (if you’ve never purchased a rosa pasta sauce, lucky you, you know how to make it), and is surprisingly easy to make!
Tomatoes have started to become ripe in my little raised garden (see here and here for pictures of the first harvest from my garden). And unlike any normal person that has one or two tomato plants in a small raised garden, I have 6 tomato plants! That’s right…6!!! And they’re all starting to bear fruit (we all know that tomatoes are actually fruits, right?) so I am in tomato-saucing-and-making-everything-with-tomato-on-it mode!
I have a variety of tomatoes – everything from Grape and Sungrape tomatoes to Pink Heirloom tomatoes.
To make this sauce you start by slicing all your veggies and putting them into a foil lined pan for roasting.
Then you drizzle a little olive oil over the tomatoes and veggies and bake them for half an hour until they are browned
Then you take the entire contents of the pan and blenderize it with a little milk and sour cream
And you have yourself delicious Rosa Tomato Sauce!
So unbelieveably good!
You can serve this over pasta with some parmesan and basil, or over some rice or grains (I made it over couscous and brown rice with the Parmesan and basil, delicious all ways!)
If you need me, I’ll be in my kitchen making this sauce over and over (what I like to do-besides eat this sauce every night for dinner-is make a batch and then let it cool, portion it into 1 cup servings and then freeze it in a ziplock bag, that way I can eat it months down the line!)
Your sauce may vary in color a little bit, depending on what kind of tomatoes you use. Since I used a combination of yellow and red tomatoes, my sauce came out more orangy this time than times before, when I use only red tomatoes, it has more of a reddish-pink color. No matter what color, this sauce is delicious!
- 3 Large tomatoes cut into large chunks
- 1.5-2 cups grape tomatoes
- 1 Medium onion cut into large chunks
- 1 Anaheim pepper less spicy than a jalapeno, seeded, cut into a few pieces
- 3 Garlic Cloves cut in half or quartered
- 2 Tbs Extra virgin olive oil
- 1 tbs salt
- 1 tsp pepper
- 1/4 Cup Skim Milk
- 1/4 Cup Sour Cream reduced fat
- -if serving over pasta-
- 3/4 lb pasta cooked
- 3 Tbs Parmesan Cheese
- 1 Tbs Fresh Basil finely sliced
- Preheat oven to 425. Line a 9x13 baking dish with aluminum foil.
- Cut large tomatoes and put chunks into foil lined baking dish, put grape tomatoes in baking dish followed by onion, garlic, Anaheim pepper pieces and garlic cloves. Sprinkle tomatoes and veggies with olive oil, then sprinkle salt and pepper (you can be liberal with the salt, this is the only time you're salting the sauce.)
- Roast tomatoes and veggies in the oven for 30 minutes. When the tops of the onions and tomatoes start to brown, remove from oven and let sit for 5 minutes.
- Gently spoon or dump contents from the roast pan (minus the aluminum foil of course) into a food processor or blender, pour in 1/4 cup skim milk and 1/4 cup reduced fat sour cream. Blend until smooth and creamy (about 3 minutes). If sauce is too thick, add 1/4 cup of water and blend again. Makes about 3 cups sauce. Store in air tight container in the refrigerator for up to a week or freeze in zip lock bags for up to 4 months.
- If serving with pasta, cook pasta according to directions (I like to use vegetable bow-tie pasta), then pour about a cup and a half of sauce onto the pasta and stir to combine. Pour pasta into serving dish, then sprinkle Parmesan cheese and chopped basil on top of the pasta. Spoon into serving bowls and enjoy!