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|
- Preheat the oven to 400 degrees F.
- Toss the tomato halves with 2 tablespoons olive oil. Transfer to parchment lined baking sheet and roast in the oven for 40 to 60 minutes, until soft and slightly dried.
- In a large skillet, saute heat the remaining 1/4 cup olive oil and saute the onions until soft, about 5 minutes.
- Add the oven roasted tomatoes, garlic, basil, parsley, salt and red pepper flakes. Stir in 1/4 cup of pasta water to make a sauce. Let simmer for about 10 minutes.
- Add cooked pasta to sauce in the skillet and heat through. Add more pasta water if sauce seems too thick.
- Transfer to platter and garnish with Parmesan cheese and fresh 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.