YIELD about 4 cups sauce
|3 pounds||Romanita tomatoes, halved|
|1/4 cup plus 2 tablespoons||extra-virgin olive oil|
|1||medium onion, sliced|
|2 cloves||garlic, chopped|
|2 tablespoons||basil, chiffonade|
|2 tablespoons||parsley, chopped|
|2 teaspoons||Kosher salt|
|1 teaspoon||red pepper flake|
|1 pound||pasta, cooked, water reserved|
|For Garnish: Parmesan, Basil|
The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as desired.
* Note: If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa. Also, sauce can be scaled up quite successfully but note that cooking time will vary and the size of the cooking vessel may need to be changed.
This recipe was featured in the Sharing in the Harvest episode of Emeril Green.
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