You Can Make This Pasta Sauce Even With the Most Delicate Tomatoes.
No matter how hard you try to avoid it, at some point in the summer you will find that you have too many tomatoes, a few soft tasteless tomatoes, or too many soft tasteless tomatoes. The solution, my friends, is to make the pasta sauce.
You know, I have nothing against peeling tomatoes, even tiny ones, but this recipe is not required. Instead of peeling and stewing love apples, you simply fry them (along with a whole head of garlic ), extracting all their flavor and caramelizing their sugar for a shocking deep sauce. Add some spicy Italian sausage, some wine, and a few tablespoons of butter for a rich, aromatic sauce made from mediocre foods.
While they are fried, you need to wait a bit, but in general this is a very simple recipe to execute. To make this sauce you will need:
- 2 lb. tomatoes – any tomatoes – cut into quarters if large, halve if rum, and leave whole if cherries.
- 1 head of garlic, minced and peeled
- 2 teaspoons olive oil
- Salt
- 8 ounces of your favorite light or spicy Italian sausage
- 30 grams of wine or other degassing liquid
- 4 tablespoons butter
Add the tomatoes and garlic to a large casserole or roasting pan and drizzle with olive oil. Season with salt, let the whole thing stir a little to coat, and place in the oven at 375 degrees until the tomatoes are boiled and brown around the edges. Depending on the tomatoes you are using and chopping them, this can take anywhere from 45 minutes to an hour and a half. This step can be done for hours or even days, but if it’s too hot for all of this, grill the tomatoes and garlic .
Remove the tomatoes from the oven and set aside. Heat a small Dutch oven or saucepan over medium to high heat and add the sausage, cooking until golden brown with crispy edges. Add wine to remove any glaze from any small burnt pieces on the bottom by scrubbing them thoroughly with a wooden spoon. Add the tomatoes and all their juices along with the oil and reduce the heat to low while you cook your favorite pasta.
When the pasta is done and the butter in the sauce has melted, stir and taste, seasoning with salt and pepper if necessary. If the sauce is too thick, add a little pasta water to make it thinner. Serve immediately with al dente noodles, if desired, with fresh basil.