Roasted Tomato Sauce
This simple, delicious sauce is best when made with in-season tomatoes that are ripe and ready to eat.
- 2-3 lbs. ripe tomatoes (beefsteak, brandywine, or paste tomatoes work well)
- 4-5 anchovy filets (optional) roughly chopped
- 4-5 garlic cloves thinly sliced
- 1 cup good olive oil
- red pepper flakes
- freshly ground pepper
Heat oven to 400 degrees. Lightly oil the bottom of a deep baking dish or roasting pan, about 10 x 15 or larger.
Slice tomatoes into 1/2 inch slices. Place one layer into the baking dish, top with a few pieces of anchovy, a scattering of red pepper flakes, salt and pepper, and a drizzle of olive oil. Repeat layering with the rest of the tomatoes, anchovy, garlic, etc., then pour on the rest of the olive oil. This will seem like a lot of oil, but don’t worry, the oil cooks the tomatoes and becomes the sauce.
Bake for 40-50 minutes. Remove from oven and add a big handful of chopped basil or parsley.
*While the sauce is cooking, boil one pound of spaghetti or linguine, according to package directions. Drain well, then add to the pan of cooked tomatoes. Stir well, taste for seasoning, and serve!