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Fresh Roma Tomato Sauce

16 (approximately 2-1/4 pounds) Roma (Italian plum) tomatoes

1/4 cup extra-virgin olive oil

8 scallions, chopped

1/4 cup white wine

3/4 teaspoon kosher salt

2 tablespoons unsalted butter

8 ounces of your favorite semolina pasta

Freshly grated Parmesan cheese

8 medium to large fresh basil leaves, chiffonade (rolled like a cigarette and sliced thin)

Cut the tomatoes in quarters, and set aside in a bowl.

Heat a large saucepan on medium-high heat until hot. Add the olive oil and scallions, and cook for 5 minutes. Add the wine and continue to cook, reducing by more than half. Add the tomatoes and salt, and cook for 40 minutes at a slow, bubbly simmer. Remove from heat.

In a food processor, puree the tomato mixture in batches, processing each batch for about 1 minute.

Over a separate saucepan, strain the tomatoes, through a chinoise, (a strainer shaped like a Chinese cap that has the perfect size holes to strain the tomatoes, just the right size to separate out the skins and seeds. William Sonoma carries them Do not use a strainer with tightly woven small mesh, the holes are too small and the resulting puree will be too liquid.

Add butter and taste to see if the sauce needs more salt.

Cook 8 ounces of your favorite semolina pasta according to package directions. ( I like Penne, farfalle, or linguine with this sauce.) Cook according to package directions and remember to salt the pasta water.

Drain the pasta well. Pour the drained pasta back into the pot you cooked it in, place the pot back on the stove, and turn the heat to medium-high. Add 1 or 2 ladles of the sauce, and mix to heat through.

Pour the pasta into a serving bowl and ladle more sauce on top. Sprinkle with plenty of freshly grated Parmesan cheese and fresh basil.

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