Roasted Whole Tomato Sauce
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 385
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 66
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 12
- Cholesterol
- 0
- Sodium
- 635
- Total: 2 hr 15 min
- Active: 15 min
Ingredients
2 1/5 pounds Roma or plum tomatoes
3 tablespoons extra-virgin olive oil
1 tablespoon packed fresh oregano leaves
4 cloves garlic
1 red onion, quartered
Kosher salt and freshly ground black pepper
1/2 teaspoon crushed red pepper flakes, plus more for serving, optional
1 pound spaghetti
Fresh basil leaves, for serving
Directions
- Preheat the oven to 300 degrees F.
- Add the tomatoes, olive oil, oregano, garlic, onion, 1 teaspoon salt, 1/2 teaspoon black pepper and the red pepper flakes to a large Dutch oven or oven-safe pot with a lid. Stir so that everything is coated in oil and spices. Roast in the Dutch oven, uncovered, until the tomatoes start to soften and split, about 1 hour.
- Stir and flip the tomatoes, then cook until the tomatoes, garlic and onion are all browned and very soft, about 1 hour more. At this point everything should be easily smashed with the back of a spoon. Transfer the pot to the stove and keep covered.
- While the tomatoes finish roasting, bring a large pot of water to a rolling boil over high heat. Add 2 tablespoons salt and the pasta. Cook 2 minutes less than package instructions. Reserve 1 cup pasta water and drain the pasta.
- Add 1/2 cup of the pasta water to the cooked tomatoes and carefully blend with an immersion blender, tipping the pot slightly if necessary to fully submerge the blender (or transfer to a regular blender) and blend until smooth. Bring the blended sauce to a simmer over medium-high heat, then add the drained pasta and cook for 2 minutes, stirring frequently. Adding more pasta water if the mixture needs to be saucier. Serve warm with a few basil leaves and a sprinkle of red pepper flakes.