Rustic Roma Tomato Sauce

I call it rustic because this sauce is made only when roma tomatoes are in season (now) and I don’t skin or seed the tomatoes.
I love this sauce. It’s so delicious, fresh tasting and easy to make.
You want to look for super ripe tomatoes.

You’ll need:

• 10-12 very ripe roma tomatoes
• 1/4 cup extra virgin olive oil
• 4-6 garlic cloves sliced
• 1/2 cup sliced onion
• 10-fresh basil leaves
• 1-tsp crushed red pepper flakes
• 2-tbs butter
• 2- tsp Salt
• 1-tsp black cracked pepper
• Grated pecorino romano cheese

Directions:

1. Cut the tomatoes in half, then cut the halves into smaller pieces
2. In a large 13″ skillet add the olive oil, garlic, onion, crushed red pepper flakes, salt and pepper
3. I put the heat on medium (The reason I don’t heat the olive oil first is because I want the garlic and onion to slowly cook)
4. Once the onion is translucent add the tomatoes and once this comes to a boil allow it to cook for 15 minutes, stirring along the way (You want this sauce to be fresh, not over cooked)
5. Now add the butter stir it in
6. Once combined add the fresh basil leaves and turn off the heat
7. Get a large pot of salted water going for the pasta and cook the pasta 2 minutes short of recommended time
8. Reserve 1/2 cup of the pasta water then strain the pasta and add it to the sauce with the 1/2 cup pasta water and finish cooking the pasta in the sauce for 2 minutes
9. I then top with some grated cheese and a drizzle of the extra virgin olive oil

Daniel Mancini

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