I promised you long ago that I would share one of my many pasta sauce making secrets with you and the day has come.
This is a really light, delicious and super easy way to have FRESH pasta sauce without BPA lined cans and icky GM tomatoes!
I am lucky enough to live in the land of plentiful farmer's markets, and while they were in season and deliciously ripe I stocked up on some local, organically grown tomatoes. I also splurged on some amazing fresh organic herbs like basil and oregano. Those, along with some amazing local bread made for a fabulous weekend dinner at home. Those amazing potatoes are for my Chanukah Latkes this week :)
Spaghetti for two:
6 large organic tomatoes cut in half
2 Tablespoons unfiltered EVOO (preferably Sicilian) plus more for drizzling
1 tablespoon organic minced garlic
1 jar tomato paste- I like this brand-
1/4 cup water
3 tablespoons chopped fresh oregano
2 sprigs basil for sauce + more for roasting
1 teaspoon onion powder
1 teaspoon dried rosemary
1 tablespoon dried parsley
salt & pepper to taste
Preheat your oven to 375*
Slice your tomatoes in half and lay them inside UP on a baking dish, sprinkle 1/2 of your minced garlic and a few basil leaves on top and drizzle with olive oil.
Roast for 35 minutes
In a large sauce pan, drizzle some more olive oil, add your tomato paste water and dried herbs and bring to a slow, low simmer.
Add in your roasted tomatoes and blend with an immersion blender (or transfer to standing blender). When smooth, return to pan and simmer on low for 1-2 hours. At this point you can add meat to your sauce. We used 3 small cruelty free organic pork chops that were lightly browned on each side for about 1 minute.
After that 2 hour mark your meat should shred very easily and really fill out your sauce. If you are going meat free, your sauce should be ready for the final step in 1 hour.
while your water boils for your spaghetti, add the fresh herbs to your sauce and simmer until pasta is perfectly al dente'