Roasted Italian Tomato Pasta Sauce
RECIPE BY MARC HIRSCHOWITZ
This recipe has two parts, but they’re easy and worth the effort.
Part 1: Rustic Slow-Roasted Tomatoes
8 roma or ripe Italian tomatoes
quartered olive oil for drizzling
1 clove garlic
roughly chopped garlic pepper to taste
Preheat the oven to 180 °C
Place the tomatoes on a baking tray. Drizzle with olive oil, sprinkle over the chopped garlic and season with garlic pepper.
Roast until tender, approximately 30 minutes.
Remove the garlic before serving.
Part 2: Smooth NaPoletaNa Sauce
3 Tbsp olive oil
2 medium onions, chopped
3 medium carrots, peeled and grated
3 x 400 g tins Italian tomatoes garlic pepper and coarse salt to taste
a handful of chopped fresh basil
Heat the olive oil in a saucepan over a high heat and sauté the onions. Add the carrots and sauté for a few more minutes.
Add the tomatoes, lower the heat and boil, uncovered, until the sauce reduces and thickens (this can take an hour depending on how watery the tomatoes are – but watch carefully to make sure the sauce doesn’t stick to the pan).
Season with garlic pepper and coarse salt.
Blend the sauce in a blender, keeping it slightly coarse.
Before serving, fold in the slow-roasted tomatoes and sprinkle with the chopped basil. Serve with cooked pasta.
To find out more about Marc Herschowitz click here