Name: Chunky Roasted Tomato Sauce + Noodles
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian-Inspired
Ingredients: 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]

Description

Chunky Tomato Sauce + Noodles – an delicious, flavorful dinner idea and perfect for using those late-summer tomatoes!

Ingredients

Scale

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]

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Instructions

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].
Enjoy!