Chunky Roasted Tomato Sauce + Noodles is a dynamic version of classic spaghetti that will leave your family wanting more!
YUM-eeee. I mean look at it. You can see the chunks of garlic that have roasted long enough to evoke the creamy, buttery-ness that is roasted garlic; the chunks of roasted tomato that have gotten sweeter and stronger in flavor; and the delicious noodles just waiting to be mixed together. This, my friends, is a little bowl of heaven.
As you read over the recipe, avid followers of The Wooden Skillet may think it sounds oddly familiar. If you do, you are correct. As my husband and I were making one of our ten batches of Slow-Roasted Heirloom Tomato and Garlic Marinara Sauce, I discovered that I loved the result of roasting everything together before we blended it. I kept sneaking bites here and there. Finally, I scooped some out onto some noodles and ….. that was it. I was in love. I knew I had to figure out how to make this in small batches so we could serve it on a regular basis. Below is the result. Of course, you can always make the recipe per the marinara post and just not blend it – you will just have whole heck of a lot of this (which is NOT a bad thing). But I wanted to cut down the recipe and make it more manageable.
Here is the picture from the marinara post, right after it came out of the oven:
Aaaaaand enter noodles:
Throw some parmesan cheese on top and you are in business. Family impressed: Check.
- 3–4 1bs of tomatoes [go to the store or your garden and find as many different kinds of tomatoes as you can and make sure you have 3 lbs in total. There isn’t a wrong way to do this, I swear! Get about 1/2 lb of Romas, a carton full of cherry tomatoes, some heirlooms if you can, yellow if you can and the rest can be on-the-vine tomatoes. The more colorful the better your sauce will taste.]
- 1 small white onion, chunked.
- 5 cloves of garlic, peeled and cut in half
- 1/2 Tablespoon kosher salt
- 1/4 cup dry red wine
- 3 Tablespoons olive oil
- 2 Tablespoons fresh oregano, roughly chopped
- 1/2 Tablespoon dried oregano leaves
- 2 Tablespoons fresh sweet basil leaves, roughly chopped
- 2 Tablespoons fresh italian basil leaves , roughly chopped
- [Note: if you can’t find both sweet and italian basil, just make sure you have 4 Tablespoons total of some sort of fresh basil]
- Preheat oven to 425.
- Clean tomatoes and cut into large chunks and place in dutch oven.
- Add remaining ingredients and mix well.
- Roast, uncovered, in oven for approx. 2 hours or until mixture has reduced by about half.
- Check every half hour and stir to ensure tomatoes don’t char.
- Serve immediately with fresh parmesan cheese and noodles of your choice [I would recommend linguine or plain ole spaghetti noodles].