Author Notes
“We really miss those tomatoes at this time of the year," says Don of fall and winter. "We have to buy them in the store, [and they have] much less flavor.” —Food52
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Ingredients
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4 tablespoons
California Olive Ranch extra virgin olive oil
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1/2
large onion (approximately 1 cup chopped)
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4
cloves garlic
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5 cups
chopped fresh roma tomatoes
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1 teaspoon
Italian seasoning
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1 teaspoon
salt
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1/2 teaspoon
freshly ground black pepper
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6
fresh basil leaves (4 chopped for the sauce; 2 for garnish)
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1 pound
spaghetti
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Parmesan, grated, for serving
Directions
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In a skillet, heat olive oil and add onions and garlic. Sauté until tender and golden brown.
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Add tomatoes (Don leaves the skin on the tomatoes), seasonings, and 4 of the chopped basil leaves, and simmer for 30 minutes.
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Cook the spaghetti until al dente. Serve the sauce over the pasta and sprinkle with the grated Parmesan cheese and remaining fresh basil. Enjoy!
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