Parma Rosa

• creamy roasted tomato garlic sauce
• 10-12 of very ripe roma tomato
• bulb separated , peeled, end trimmed, cloves of garlic..to taste
• couple sprigs of fresh thyme
• one medium onion
• splash xtra vrgin olive oil
• varies S and P
• 1 qt half and half
• 1/2 lb shredded Fontinella or other hard cheese
• 1/2 teaspoon marjoram
• 1/4 teaspoon cinnamon
• 1 tablespoon fresh chopped basil
• pasta...your favorite shape..cooked your favorite way ..,ready for sauce
• as you like pasta

1. Quarter romas . Toss with sliced onions,peeled garlic cloves,sprigs of Thyme and xtra vrgin olive oil, S &P in a 9 x 13 glass pan.rnPut into preheated (425 degree) oven. Toss and turn ingredients every 20 minutes until the ingredients are roasted to your desire... a couple hours ..until there is carmalization
2. Strip and save the thyme leaves and discard the sprigs. put remaining ingredients in a container for blending or immersion blending...and blend!! Add half and half and cheese to taste..BLEND!
3. With cooked pasta in an appropriate sized pan, add More roasted tomato/garlic sauce,More half and half, and cheese

garlic sauce, roma tomato, garlic, couple sprigs, onion, xtra vrgin olive oil, varies, fontinella, marjoram, cinnamon, basil, pasta, pasta

Taken from food52.com/recipes/19243-parma-rosa (may not work)