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- Preparing Time: 2 hours and 35 minutes
- Total Time: -
- Served Person: 12
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons white sugar
- 2 tablespoons minced garlic
- 2 teaspoons dried basil
- 2 tablespoons italian seasoning
- 2 teaspoons dried rosemary
- 2 teaspoons dried parsley
- 1 (8 ounce) container ricotta cheese
- 1/4 teaspoon red pepper flakes (optional)
- 5 tablespoons olive oil, divided
- 2 1/2 pounds roma tomatoes, cored and halved lengthwise
- 1 1/4 teaspoons salt, divided
- 19 ounces ground hot italian sausage
- 1/2 sweet onion, halved and thinly sliced
- 1 ounce grated parmesan cheese
- Carbohydrate 9.8
- Cholesterol 32
- Fat 16
- Protein 10.4
- Sodium 590
- Calories 221 calories;
Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper. Toss tomatoes, 4 tablespoons olive oil, garlic, 1/4 teaspoon salt, and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet. Bake in the preheated oven until soft and juicy, about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C). Sprinkle remaining 1 teaspoon salt, sugar, Italian seasoning, rosemary, basil, parsley, garlic powder, onion powder, and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil. Return baking sheet to the oven and bake for an additional 20 minutes. Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens, about 7 minutes. Remove from heat and set aside. Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.
