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Pasta with Roasted Tomato and Gorgonzola Sauce


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  • 1 roasted red pepper
  • 8 plum tomatoes (halved)
  • 4 cloves garlic
  • 1 small onion (quartered)
  • 1 tablespoon olive oil
  • oregano to taste
  • salt and pepper to taste
  • 4 ounces of gorgonzola dolce (or other blue cheese)
  • 4 ounces of mascarpone


Servings 4


Step 1

1. Toss the tomatoes, garlic and onion in the oil, oregano, salt and pepper to coat.
2. Spread the veggies out in a single layer in a baking dish.
3. Bake in a preheated 400F over until nice and roasted, about 45-60 minutes.
4. Squeeze the garlic from there skins and puree everything.
5. Mix in the cheese and heat on the stove until the cheese has melted into the sauce.


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