What do you do with all the summer tomatoes? Make sauce of course! This recipe is incredibly easy and incredibly adaptable. It also makes enough to freeze for another meal another night. It is my adaptation of an old Martha Stewart recipe. I used Tuscan Herb olive oil, but the Garlic or Milanese Gremolata olive oils would also be amazing. Likewise for the balsamic vinegar I suggest using Oregano, Neapolitan or even Jalapeno to add a spicy kick.
Directions
- 2 pound of cherry tomatoes or any fresh tomato
- 6 cloves garlic
- 1/2 cup Olive This! Tuscan Herb Olive Oil
- 2 tablespoons Olive This! Oregano Balsamic Vinegar
- 1 tablespoon fresh rosemary
- 1 teaspoon packed light-brown sugar
- 1 teaspoon coarse salt
- 1/2 white onion
- 2 tablespoons smoked paprika
- 1/2 cup pasta water or vegetable stock
- 1 tablespoon chili pepper (or chili flakes)
- Salt & pepper to taste
Description
Preheat oven to 325 degrees. Mix together tomatoes, garlic and onion in a 9-by-13-inch baking dish. Whisk together olive oil, vinegar, rosemary and salt in a bowl. Drizzle over tomato mixture. Bake until tomatoes are softened and caramelized, about 1.5 hours.
Meanwhile make the pasta according to the package directions. Reserve about 1 cup of the pasta water.
Pour the tomato mixture, 1/2 cup of pasta water or stock, and remaining spices into a blender and blend until desired consistency. Add additional water as needed. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.
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