Otherciaoflorentina5.0
Fresh Tomato Sauce
The ultimate fresh tomato sauce to make from late August until the last of summer's tomatoes are gone. Luxuriously luscious and incredibly delicious you'll want to capture the seasons and bottle this simple sauce to hold you over until next season. Mangia Bene!
👥 4 Servings⏱️ Prep & Cook: 5 min⏳ Prep: 5 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pot
- blender
- bowl
📝 Preparation Steps
1
roast cherry tomatoes
cherry tomatoes (mixed colors)1.5 lb
2
Roast the Cherry Tomatoes. Preheat oven to 450”F. In a medium size high-sided roasting dish toss together the cherry tomatoes with the garlic, herbs and olive oil. Roast for 25 to ⏱️ 30 minutes giving them a toss half way through. You’ll want to roast them until the tomatoes collapse and release their juices and a little reduction occurs. Keep a close eye on them towards the end and cook longer if desired to concentrate the natural sugars but take good care not to let the garlic burn. (Remove the woodsy herbs before serving and reserve the roasted garlic to spread on toast or add to a soup later).
cherry tomatoes (mixed colors)1.5 lbextra virgin olive oil4 Tbspolive oil2 Tbsp
3
Make the Sauce
4
slice tomatoes
5
Rinse and slice the tomatoes into wedges. Discard any tough core and green leaf ends if needed.
6
sautee aromatics
7
Preheat a medium heavy bottom soup pot over medium heat. Add a drizzle of olive oil and sauté the onion with a pinch of sea salt until softened and becomes to get an amber color all over, a good ⏱️ 10 minutes or so. Stir in the chili flakes and minced garlic and cook until the garlic is fragrant.
extra virgin olive oil4 Tbspolive oil2 Tbsp
8
add tomatoes + herbs
9
Add the sliced tomatoes to the pot with the onions, the bay leaf and sea salt. Give everything a stir and bring to a simmer. Cover partially with the lid and cook on medium low heat for about ⏱️ 25 minutes until the tomatoes have fully collapsed and releases all their juices. Cook down the sauce for a few minutes to concentrate the natural sugars. Remove from heat and discard bay leaf.
bay leaf1
10
blend sauce
11
Transfer the sauce to your Vitamix blender (or another powerful blender) using a ladle pour in the olive oil and process on the hot liquid setting until silky smooth. Taste and adjust seasonings with more sea salt if needed.
extra virgin olive oil4 Tbspolive oil2 Tbsp
12
boil pasta + toss with sauce
13
Meanwhile boil the tagliatelle in plenty of salted water according to package directions. Drain and transfer to the pot you cooked the tomatoes in. Pour 3/4 of the sauce over the noodles and toss to coat well. Cover with the lid and let the pasta sit and absorb the sauce for ⏱️ 3 minutes. Toss again and at this point add more sauce as desired.
tagliatelle (but there's enough sauce for 1 lb pasta)12 oz
14
serve with roasted tomatoes + feta + basil
15
Divide the pasta between 4 bowls and serve with a spoonful of the roasted tomatoes on top. Sprinkle with red chili flakes, with the basil and some vegan feta crumbles on top.
Nutrition Facts
calories
607 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
8 g
sugar Content
13 g
sodium Content
491 mg
protein Content
17 g
trans Fat Content
0.1 g
cholesterol Content
71 mg
carbohydrate Content
81 g
saturated Fat Content
4 g
unsaturated Fat Content
21 g
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