This tomato sauce was adapted from Marcella Hazan's Tomato Sauce With Onion & Butter.
I loved the simplicity and ease of Marcella's recipe, and how each of the 3 ingredient's flavors come through to make the sauce sing. This adaptation is just as simple, and the results are a garlic lovers dream.
I utilized the oven to confit garlic instead of an onion, and burst fresh cherry tomatoes in the hot garlic butter. Tossed with pasta, fresh basil, and salt (or tons of cheese...), and this is now my family's favorite pasta sauce.
Extra bonus: the garlic butter confit when tossed with the cherry tomatoes and their juices, makes for the creamiest sauce that would be just as delicious slathered over toasted bread. Just sayin'. —Megan Powers
peeled garlic cloves
extra virgin olive oil
fresh cherry tomatoes
freshly grated parmesan or pecorino romano cheese
salt and pepper to taste
In This Recipe
Preheat your oven to it's lowest temperature.
In an oven safe skillet, place the salted butter, olive oil, and peeled garlic cloves.
Roast this together for about 1 hour, checking periodically to make sure there is little activity in the pan. We essentially are looking for less than a simmer.
After an hour, toss in the cherry tomatoes. Continue to confit until the garlic is a pale brown color, and the tomatoes have burst, roughly another 40 minutes or so.
By this point, your entire home should smell like what I imagine heaven would smell like.
Meanwhile, bring a pot of salted water to a boil and toss in the pasta of your choice.
Toss the tomato garlic confit with salt and pepper to taste (you may also want to peel off the tomato skins at this point, as they slide right off. Or don't. The choice is yours and yours alone) and lightly smash them with the back of your spoon.
Toss the pasta with the confit, add in the chopped basil and sprinkle with heaps of cheese.