Chunky Roasted Tomato Sauce + Noodles
Chunky Tomato Sauce + Noodles - an delicious, flavorful dinner idea and perfect for using those late-summer tomatoes!
Ingredients
- 3-4 1 bs 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]
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!
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