Sauces
End Of Harvest Roasted Green Tomato Sauce
4 servings
servings15 minutes
active time1 hour 30 minutes
total timeIngredients
Fresh Baby Basil Leaves
Grated Pecorino Romano Cheese
1/4 Cup Lightly Toasted Pine Nuts
4 Pounds Fresh Green Tomatoes, Coarsely Chopped (See Notes Above)
1 Small Onion, Peeled & Chopped
3 Garlic Cloves, Peeled & Minced
1/4 Cup Extra Virgin Olive Oil
Salt & Pepper To Taste
Red Chili Flakes To Taste
10 Fresh Basil Leaves, Finely Chopped
3/4 Pound Pasta of Choice
Directions
Preheat oven to 400 degrees F.
In heavy Dutch oven or oven-proof casserole dish, place the tomatoes, onion, garlic, basil, and olive oil and stir.
Season with salt, pepper and red pepper flakes.
Place in oven and roast for 1 hour uncovered, stirring once.
Check the sauce, stir well, and cook until it has thickened, about another 30 to 45 minutes.
Cook the pasta in a large pot of lightly salted water until it is “al dente”.
Drain the pasta, and add a large scoop of the sauce.
Mix well over high heat for a minute or two.
Serve in individual bowls with an additional scoop of sauce on top.
Sprinkle the pine nuts and basil leaves, and offer the grated cheese at the table.
Nutrition
Serving Size
1 cup
Calories
454
Total Fat
23 g
Saturated Fat
4 g
Unsaturated Fat
17 g
Trans Fat
0 g
Cholesterol
7 mg
Sodium
237 mg
Total Carbohydrate
53 g
Dietary Fiber
7 g
Total Sugars
20 g
Protein
14 g
4 servings
servings15 minutes
active time1 hour 30 minutes
total time