Roasted Tomato Cream Sauce Recipe courtesy of Chef Geoff Gunn at the 2006 Taste of Tillamook County

Original Recipe courtesy of Chef Geoff Gunn at the 2006 Taste of Tillamook County

Roasted Tomato Cream Sauce

Ingredients

2 lbs. Ripe Roma Tomatoes, quartered

1 1/2 Cups Garlic Cloves, whole & peeled

1/4 Bunch Fresh Thyme

1/4 Bunch Fresh Oregano, stemmed

1/2 Bunch Fresh Basil, stemmed

1 Tablespoon Ground Black Pepper

1 1/2 Teaspoon Kosher Salt

1/2 Cups Olive Oil

1 Pint Heavy Cream

1.	Toss tomatoes, garlic, thyme, salt, pepper and olive oil together in a bowl. Pour out onto a sheet pan, and roast in oven at 350 degrees for 30 minutes or until golden brown. Transfer into food processor and puree until smooth. Strain and chill in refrigerator until cool.

2.	Once chilled, transfer sauce back into food processor and add basil and oregano. Puree until smooth.

3.	Add sauce to one quart of heavy cream in pot. Bring to a simmer. Serve over any pasta.