The Best Tomato Sauce In The World

Photo: diane padoven

Ingredients

ripe, organically grown, in-season extra sweet cherry tomatoes

sweet onions

garlic

extra virgin olive oil

good quality pure balsamic vinegar

sea salt

black pepper

of red pepper flakes

fresh basil, torn into pieces

Preparation

Preheat oven to 275 degrees.

Add tomatoes to a rimmed baking sheet.

With a sharp knife, pierce each tomato. ( this will ensure they deflate while roasting as you do not want hot tomato juice exploding in your mouth. since my tomatoes were split, this step was completed for me by mother nature).

Chop onion and mince garlic and add to the baking sheet.

Drizzle the e.v.o.o. over the tomatoes...about 6 passes of the bottle.

Drizzle the balsamic over the vegetables...about 3 passes of the bottle.

Sprinkle a pinch each of the salt and pepper over the vegetables and place in preheated oven for 2-4 hours.

The longer you roast, the sweeter the final result.

Prepare pasta according to package directions.

When ready to serve, place cooked pasta in a serving dish.

Pour in the roasted tomato mixture, ensuring you get every drop of the juice.

Stir into the pasta.

Add the fresh basil, adjust seasonings if desired and serve with freshly grated parmigiano reggiano.

Comments

Permalink LimaGBean
September 9, 2010

The key to a good tomato sauce is a little sugar.

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About

the key to the sauce...and there is no point in making it if you ignore this point...is to use the best, freshest, organically grown tomatoes and best quality ingredients (the ingredients really do make the difference). slow roasting concentrates the flavors and enriches the sweetness. plus, it takes 5 minutes to assemble and then you can pop in the oven and forget about it for hours. there really isn't a recipe...just a very flexible technique. you can use whatever quantity of ingredients you like. here is what i did: