Author Notes
This sauce was invented one evening when I was just too lazy to make the dinner I had planned. Instead, I looked at a tray of tomatoes I'd just roasted and decided to make a sauce reminiscent of Marcella Hazan's fabulous Tomato Sauce #3. I've tested it frozen and reheated and all the freshly made flavors hold up. —MrsWheelbarrow
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Ingredients
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2 pounds
fresh roma or other paste tomatoes
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1/3 cup
olive oil
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1-1/2 teaspoons
herbes de provence
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1
medium onion, cut in half
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3 tablespoons
unsalted butter
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salt & pepper
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shaved parmesian
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torn basil leaves
Directions
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Oven roast tomatoes: preheat oven to 250
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Slice tomatoes in half lengthwise and place on foil covered baking sheet, skin side down.
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Drizzle with olive oil. Sprinkle with herbes de provence, salt & pepper. Place in oven for 3 hours.
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Remove from oven and run tomatoes and any cooking juices through a food mill to remove skins and seeds.
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Put tomato sauce in a medium saucepan, add halved onion and butter. Cook at a slow simmer for 25 minutes. Stir well and serve over pasta with shaved parmesian and a sprinkle of fresh basil.
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