Prep time: 15 min.
Cook time: 25-30 minutes on low- med
Makes: 4 cups of sauce
Ingredients:
1 blender
1 sheetpan
8 large golden tomatoes(stem cut out and medium chopped into squares)
1 cooking onion (large chop)
1 whole garlic with the top cut off
3 tbsp. olive oil
1 tsp. sugar
1 tsp. oregano
1 tsp. garlic powder
1 level tsp. salt
1 level tsp. pepper
1/2c. white wine(pinot)
1 tbsp. chicken stock(better than Boullion)
1/2 c. parmesan cheese
2 tbsp. of tomato paste
"We all know that to build a good sauce you need to build the flavors a little at a time, so they can meet face to face and get to know each other." These things take time! and so does a good sauce.
Directions:
To begin, Preheat the oven to 350 degrees. Cut the tomatoes, onions into to large quarters. Leave the garlic whole with th top cut off. Add the golden tomatoes and th other vegtables to a sheet pan. Drizzle with olive oil and the spices. Make sure the garlic, onions and the golden tomatoes are covered well with the oil&spices. I use my hands to mix them.
Cook for an hour until the veggies get good and rendered. Remember to make sure the garlic is soft and squeezeable (just by putting your knife in to see if it is tender, which it should be).
When the golden tomatoes come out of the oven add them to a blender. Squeeze the whole head of garlic into the mixture. There is something satisfying about squeezing a cooked head of garlic into your whatever dish you are making!
Use a Dutch oven or a sauté pan of your choice. Heat up 2-3 tablespoons of olive oil in the pan over a medium heat.
Pour into the pan onto medium heat.
Add the chicken boullion and sugar until they are both fully dissolved in the sauce before incorporating the tomato paste.
Taste for any extra needed salt.
Add the white wine , stir well and make sure you cook the alcohol out of the sauce.
cook on low stirring occasionally for 20-30 minutes.
add the fresh parm into the sauce (for me the more the better)!
It's an excellent sauce to pair with any type of pasta; I used what I had available in my pantry.
Cook the pasta until aldente. Then add the pasta to a saute pan with butter& a drizzle of olive oil.
Include diced baby rainbow tomatoes and lightly sauté them with a portion of the sauce. Add some pasta water to make the pasta more fluid. Pasta water also helps thicken. Finally, garnish with fresh Parmesan and basil before serving!
The sauce was delicious; all good recipes should start with fresh farm produce.
On this occasion, my husband and I visited Sarasota, Florida for the day and unexpectedly discovered this incredibly unique market that brought back memories of home, reminiscent of the Amish Markets we used to visit quite often in Canada. A must try if you havent been there is Detweiler's Market! Check it out if you're in the area! The link is below.
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