This summer we grew an obscene amount of Roma style tomatoes. It's always interesting to see what will grow and what won't. There's been so little time to post anything this past year, that I thought maybe I'd take some time to post a pasta sauce recipe here from the summer harvest.
Ingredients:
Six pounds *yes* of Roma tomatoes.
Submerge in boiling water for about a minute. Run under cold water, peel, and seed the tomatoes.
Saute three onions in the bottom of a large stock pot, along with about half a head of crushed garlic. When both are softened, add 1 tsp. red pepper flakes, or 1/4 cup chopped fresh red peppers.
Add tomatoes and half a cup of good, vegetarian stock.
Continue cooking tomato sauce, slowly, for about four hours. It will reduce in size.
Add 1 tsp. grey salt, and 1 tsp. black pepper.
Add 4 cloves chopped garlic. I do this only because I like the combination of both the cooked and the uncooked garlic.
Add about three cups of chopped basil.
Cook another half an hour.
I usually can all my sauce for the wonderful taste of summer throughout the dead of winter, but this is equally delicious right from the pan served on a bed of fresh pasta.
