Fresh Tomato Sauce
INGREDIENTS
4to 6 servings
16 organic Roma sliced in half scoop out the seeds with a spoon and discard
1/4 cup extra-virgin olive oil
1 medium white onion peeled and sliced thin
8 scallions chopped into small pieces, green part too. Make sure to slice the first 3″ off the top of the green part of the scallion and discard before you chop
2 garlic cloves peeled and chopped small
1/3 cup white wine
1 teaspoon kosher salt
2 cups + more if wanted of freshly grated Imported Parmesan Cheese
4-6 ounces of pasta. This is the pasta I would recommend
Freshly grated Parmesan Cheese
8 to 10 fresh basil leaves
DIRECTIONS
Heat a large saucepan on medium-high heat until hot. Add the olive oil, onions, scallions, chopped garlic, and saute for 5 minutes. Add the wine and continue to cook reducing by more than half. Add the tomatoes, salt, and cook for 40 minutes at a slow bubbly simmer. Remove from heat.
Puree the tomato mixture in a blender for 1 full minute. Pour the tomatoes back into the pot you cooked them in
Cook pasta according to package directions. While the pasta is cooking turn the heat to low to warm the sauce
Drain the pasta well and back into the pot you cooked it in. Turn the heat to medium-high, add 1 or 2 ladles of the sauce over pasta, and mix to heat through for about 15 to 20 seconds
Add a serving of the pasta into each dinner bowl. Add more sauce on top. Sprinkle plenty of freshly grated Parmesan cheese over the top
Place the fresh basil leaves one on top of the other. Roll tight then slice thin to form ribbons! Sprinkle over each serving of pasta
The sauce can also be served as soup! In the summer served chilled and when it cold piping hot! 🙂 Don’t forget to garnish with fresh basil and a drizzle of extra virgin Olive Oil and croutons!
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