Easy Roasted Tomato Sauce with Basil
(shown with sweet sausage)
Why make the effort to make tomato sauce versus opening a jar of store-bought?
Because doing so makes the house smell wonderful --- and roasting the tomatoes gives them a depth of flavor you just don't get in the jarred kind.
Plus this is SO easy.
All you need it a little extra time --- about 45 minutes longer than it normally takes to make pasta.
Don't skip the anchovies --- you won't taste them in the finished dish --- and be sure to buy high quality tomatoes -- San Marzano are the best.
Roasted Tomato Sauce with Basil (& Sweet Sausage)
(adapted from the Bon Appetit, Nov 2013 issue)
Serves 4 for dinner or 6-8 as a primi
1 28 ounce can of San Marzano tomatoes
1 can of anchovies in oil
4 T. butter (1/2 stick)
head of fresh garlic, peeled and cloves smashed
salt and pepper
red pepper flakes
pasta of your choice --- bucatini -- 12 - 16 ounces
fresh basil (or dried)
1/2 pound ground sweet mild sausage (optional)
Preheat the oven to 425 degrees.
Brown the sweet sausage if you are using it. Make sure it is cooked through. (no pink) Meanwhile, cook your pasta to the al dente stage.