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 pounds tomatoes See Notes
- 1 small white onion chunked
- 5 cloves garlic peeled and cut in half
- ¼ cup dry red wine
- 3 tablespoons olive oil
- 2 tablespoons fresh oregano roughly chopped
- 2 tablespoons fresh sweet basil leaves roughly chopped
- 2 tablespoons fresh Italian basil leaves roughly chopped
- ½ tablespoon kosher salt
- ½ tablespoon dried oregano leaves
Instructions
- Prep: Preheat oven to 425℉.
- Combine: Clean 3-4 pounds tomatoes , cut into large chunks, and place in a dutch oven. Add chopped onion, 5 cloves garlic, ¼ cup dry red wine, 3 tablespoons olive oil, 2 tablespoons fresh oregano, 2 tablespoons fresh sweet basil leaves, 2 tablespoons fresh Italian basil leaves, ½ tablespoon kosher salt, and ½ tablespoon dried oregano leaves. Mix well.
- Bake: 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: Enjoy immediately with fresh parmesan cheese and noodles of your choice [I would recommend linguine or plain ole spaghetti noodles].
Notes
- 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.]
- Basil: if you can't find both sweet and Italian basil - just make sure you have 4 Tablespoons total of some sort of fresh basil.
Nutrition
Calories: 192kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 892mg | Potassium: 907mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2993IU | Vitamin C: 50mg | Calcium: 101mg | Iron: 2mg
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