Spicy Roasted Tomato and Ricotta Pasta Sauce

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.