- 8 c cherry tomatoes or 24 medium tomatoes
- 2 med onions, quartered
- 8-10 garlic cloves, peeled
- Olive oil
- Salt
- Basil leaves
- 1-3 cans tomato paste
- 1 package rlinguine
- 1/4 c pecorino Romano cheese, grated and divided
- 1/2 c panko
- 1/3 c part-skim ricotta cheese
- 8 oz ground sirloin
- 1 large egg, lightly beaten
- 1 garlic clove, grated
- Cooking spray
- 2 c marinara sauce
- Small basil leaves
Wash and stem the cherry tomatoes or wash and core the whole tomatoes. Split them evenly, in a single layer, between 2 9×13″ baking dishes. The larger tomatoes can be left whole. Toss the quartered onions and peeled garlic cloves evenly between the two pans. Drizzle with olive oil and season generously with salt.
Roast at 425 for 30-40 minutes. For a thicker sauce, cook longer and stir occasionally. Remove the pans from the oven and set on the counter to cool for 10-15 minutes.
Place a large colander inside a large bowl and dump the pans into the colander to strain out the juice. Set the juice aside.
Scoop the tomato mixture into the bowl of a blender or food processor; add the basil leaves. Puree until it reaches the desired consistency. Dump the pureed tomato sauce into the reserved juice and stir until thoroughly combined. Season with additional salt, if needed. Add tomato paste, as much as need for the desired thickness of the sauce.
Keep warm.
For the Meatballs & Pasta
Cook pasta according to package directions, omitting salt and fat; drain and keep pasta warm.
While water for pasta comes to a boil, combine 2 tablespoons pecorino Romano, panko, and next 4 ingredients (through garlic) in a medium bowl. Shape mixture into 16 (1-inch) meatballs. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs to pan; cook 6 minutes, turning to brown on all sides. Add marinara; bring to a boil. Cover, reduce heat to medium, and cook 5 minutes or until meatballs are done. Remove pan from heat; remove meatballs from pan with a slotted spoon. Add pasta to pan; toss to coat. Top with meatballs and remaining 2 tablespoons pecorino Romano. Garnish with basil, if desired.
