This season, try your hand at making your own tomato sauce. San Marzano and Roma are the two traditional varieties you are most likely to find growing in the United States. But if they are picked at peak season and cooked soon after they're harvested, any tomato will work for sauce. Try several different cultivars and see which one you prefer. Once you've made your own, you may never go back to store bought sauce again.
This recipe uses our freshly made Zucca-shaped pasta. You can only buy this pasta at local Farmer's markets! Of course, you can always use our dried pasta instead. We suggest our Cavaliere Lumache.
10 medium tomatoes, roughly chopped
4 tablespoons olive oil
1/2 onion, chopped
3 tablespoons minced garlic
1 tablespoon dried basil
3 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
Add tomatoes and onion to a baking sheet. Top with the garlic and seasonings and drizzle with olive oil.
Roast at 375 degrees for 1 hour, or until tomatoes are soft and a little runny.
Let cool, then blend in a blender or food processor until the sauce reaches the desired consistency.
If you want a thicker sauce, smash the tomatoes with a fork and let some pieces stay chunky.
Credit: Amanda gets credit for this yummy slow-cooked recipe. Thank you Amanda!