This is actually a wistful recipe - I have never enjoyed the namesake's famous ravioli with tomato and strawberry marinara because every time I have tried to get in to Rose's Luxury in Capitol Hill when visiting my sister in DC, we've been quoted a four hour wait. This dish was taken off the menu (at least for winter, from my menu-stalking), so I set out to make what I imagine it would be at home. I have served this over fresh ricotta gnudi, spaghetti, and penne rigate with equally nice results. Use good canned tomatoes, ripe strawberries, and a good aged balsamic - with very few ingredients, they all should shine. When I lived in Columbus I was lucky to have an oil and vinegar shop at the top of my street, Green Olive Company, who make a vanilla aged balsamic, which I particularly love in this recipe. Enjoy!
UPDATE - I got into a dinner at Rose's with my sister and the strawberry sauce was back on the menu! It was served over spaghetti with a fresh ricotta topper. It is actually more strawberry-forward than my sauce and has what appear to be quick pickled red onion that are only lightly cooked in the sauce. When I get it right I will republish! —Emily | Cinnamon&Citrus
16 oz crate of strawberries, hulled and sliced
can of crushed or diced tomatoes with their liquid
Combine the strawberries, tomatoes, red pepper flakes, sugar, salt (about 1/2 tsp) and pepper (7-10 good grinds) in a medium saucepan. Bring to a low boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 25-30 minutes, until the strawberries are falling apart and the mixture has reduced by about 1/4 - 1/3. Get in there and break up the pieces of tomato and strawberry with a wooden spoon from time to time.
Remove from heat and blend until smooth using an immersion blender. Stir in the balsamic vinegar off of the heat. Taste for salt and pepper. Enjoy over your favorite cooked pasta.