Roasted Roma Tomato Sauce
Fresh tomatoes make all the difference in a great sauce. Roasting really brings out the flavor in this recipe. Serve this sauce over any pasta or combine with meatballs. Perfect for a making a Sunday dinner really special.
5 lbs. Roma tomatoes
1/4 cup vegetable oil
1 cup yellow onions, diced
1/2 cup celery, diced
1/2 cup carrots, diced
4 cloves garlic, minced
5 Tbsp. extra virgin olive oil
4 Tbsp. butter
1/2 cup tomato paste
1 Tbsp. dried oregano
1/2 Tbsp. kosher salt
1 Tbsp. freshly ground black pepper
1/2 Tbsp. crushed chili flakes
1 tsp. sugar
4 Tbsp. fresh basil, chopped
Preheat oven to 250 degrees.
Quarter tomatoes lengthwise and place in a single layer on a foil-lined sheet pan. Drizzle with vegetable oil and bake slowly for 2 hours or until slightly shriveled. Remove from oven and let cool. When cool enough to handle, remove and discard skins then roughly chop and set aside.
In large skillet, heat extra virgin olive oil over medium-high heat. Add onions, celery and carrots and saute until tender, about 7-10 minutes. Add garlic and continue sauteing for another 2-3 minutes. (Don’t let the garlic burn or it will be bitter!)
Add roasted tomatoes and all remaining ingredients except basil. Reduce heat to low and simmer for 15 minutes, stirring occasionally. Add chopped basil and continue cooking for another 5-7 minutes.
Serve over favorite pasta.
Serves 4
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