Rustic Roma Tomato Sauce
I call it rustic because this sauce is made only when roma tomatoes are in season (now) and I don’t skin or seed the tomatoes.
I love this sauce. It’s so delicious, fresh tasting and easy to make.
You want to look for super ripe tomatoes.
You’ll need:
- 10-12 very ripe roma tomatoes
- 1/4 cup extra virgin olive oil
- 4-6 garlic cloves sliced
- 1/2 cup sliced onion
- 10-fresh basil leaves
- 1-tsp crushed red pepper flakes
- 2-tbs butter
- 2- tsp Salt
- 1-tsp black cracked pepper
- Grated pecorino romano cheese
Directions:
- Cut the tomatoes in half, then cut the halves into smaller pieces
- In a large 13″ skillet add the olive oil, garlic, onion, crushed red pepper flakes, salt and pepper
- I put the heat on medium (The reason I don’t heat the olive oil first is because I want the garlic and onion to slowly cook)
- Once the onion is translucent add the tomatoes and once this comes to a boil allow it to cook for 15 minutes, stirring along the way (You want this sauce to be fresh, not over cooked)
- Now add the butter stir it in
- Once combined add the fresh basil leaves and turn off the heat
- Get a large pot of salted water going for the pasta and cook the pasta 2 minutes short of recommended time
- Reserve 1/2 cup of the pasta water then strain the pasta and add it to the sauce with the 1/2 cup pasta water and finish cooking the pasta in the sauce for 2 minutes
- I then top with some grated cheese and a drizzle of the extra virgin olive oil
Daniel Mancini
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