Roasted tomato sauce

Fresh tomatoes are one of summer’s best gifts. I just want to bottle it up and save it for January to remember warmth will eventually return! Now’s a great time to stock up at the Farmer’s Market.

Both boys have started asking for cooking lessons and before Alec left, we were focused on some of the basics that everyone should master. Obviously pasta is one of them!

It sounds easy enough, but there are a few techniques and tools that make for great pasta:

A spider for scooping pasta out of well-salted water. I prefer sea salt, and you should actually taste your water (before boiling 😉) to make sure it tastes like seawater. It takes more salt than you might think, but it results in more flavorful pasta. Remove pasta 2 minutes before “done” and finish cooking in the sauce that you’ve already started heating in a separate pan. This technique works even with store bought sauce.

This is the second tool you’ll need, a grabber to stir the pasta. Add 1 cup of the pasta water to finish the cooking and bind the sauce to the noodles. You can add as you go, more or less water until the texture is right. This works well with any non-cream based sauce.

This is the finished roasted tomato sauce, which is a beautiful color depending on the mix of tomatoes you use. There’s nothing more comforting than a bowl of noodles with homemade sauce!

Roasted tomato sauce (vegan)

    4 lbs fresh tomatoes, quartered
    6 cloves garlic
    6 tbsp olive oil
    Salt and pepper

Toss cut tomatoes and garlic cloves in olive oil, season with salt and pepper. Roast at 200 degrees for 6 hours. Purée in food processor or using hand blender.

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