Throughout college I worked in an Italian restaurant called DagOstino’s and it was known for it’s amazing pizza. Walking into the kitchen on the days that Jo was making gallons of her famous Pasta sauce is a smell that you just don’t forget.
This isn’t Jo’s Pasta Sauce recipe, but the aroma in my own kitchen of the roasting tomatoes, garlic and onions as this recipe cooks instantly brings my mind back there…
These roasted tomatoes can be used in multiple dishes!
Puree the roasted tomatoes and you’ve got a great start to Pizza Sauce.
Chop the roasted tomatoes and you’ve got a great start to Lasanga, Chicken Parm, and even a fresh salsa!
Fresh Pasta Sauce
Course: MainCuisine: Southern, ItalianDifficulty: Easy2.5
Quarts10
minutes40
minutesThis is the pefect fresh tomato sauce that can be used right on Pasta, into other dishes, or to make a pizza.
Ingredients
- Roasted Tomatoes
5 pounds 5 fresh Roma tomatoes
4 tablespoons 4 olive oil
1 teaspoon 1 salt
8 cloves 8 fresh garlic
1 tablespoon 1 crushed basil
4 stems 4 fresh oregano
1⁄2 teaspoon 1⁄2 black pepper
1 ea 1 large white onion diced
- To Make Sauce
1 batch 1 roasted tomatoes (above)
3 tablespoons 3 Worcestershire sauce
2 teaspoons 2 salt
1 teaspoon 1 balsamic vinegar
1 teaspoon 1 garlic powder
2 teaspoons 2 Paul Prudhomme Herbal Pizza & Pasta Magic Seasoning
Directions
- To Make Roasted Tomatoes
- Preheat the oven to 400 degrees F. Spray a large baking dish with nonstick cooking spray or grease with butter or oil.
- Wash tomatoes and cut them into quarters
- Spread tomatoes out into large baking dish evenly
- Add the diced onion, garlic, crushed basil, salt, and pepper
- Drizzle the olive oil over the tomatoes
- Mix all the tomatoes, onion, garlic, basil, salt, pepper and olive oil well
- Add the sprigs of oregano to the top
- Roast in the oven for 45 minutes (the tomatoes should look lightly charred once done)
- Let cool for 10 minutes
- To Make Fresh Pasta Sauce
- Add all of the tomato mixture into a food processor (depending on the size of your food processor you may have to do this in several batches). If you are using this as pasta sauce I would pulse for 5-10 seconds, about 6-8 times. You want it still somewhat chunky. If you are using this for pizza sauce I would puree. If you are storing without knowing what you you will use it for in the future – leave it chunky.
- Add all of the processed tomato mixture into a large mixing bowl
- Add the Worcestershire sauce, salt, balsamic vinegar, garlic powder and magic seasoning and mix well
Recipe Video
Notes
- How to use: Use the pasta sauce immediately over fresh pasta
- How to use: Puree and use it as the sauce for a pizza
- How to use: Use it as a base to your pasta sauces in other dishes
- How to store: Sauce will stay fresh in the refrigerator for 2-3 days if in a sealed container
- How to freeze: Split the sauce into two freezer Ziplocs. Let the Ziplocs sit in the refrigerator for 45 minutes (or until completely cooled) and then lay flat in the freezer.
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