+GF +SF
Envision yourself sitting at a candlelit Italian restaurant. You’re sipping on a huge glass of chianti with the whirl of the other patrons behind you. The scent of sweet tomatoes, olive oil and perfectly prepared pasta fill the air. But wait! You’re at home, sitting on your couch, watching Netflix. How did this happen? The decadence of our roasted tomato spaghetti sauce will easily transport you to your favorite Italian restaurant in seconds. Plus, what’s better than eating a restaurant-quality meal in your pajamas? —LM + AM
MAKES 4 CUPS (940 ML)
12 Roma tomatoes
1 tbsp (15 ml) and 1 tsp extra-virgin olive oil, divided
1 medium onion
3 cloves garlic
½ cup (118 ml) red wine
2 tsp (2 g) dried Italian seasoning
Salt and pepper, to taste
Preheat the oven to 400°F (204°C).
Prep the tomatoes by removing their cores, cutting them in half and laying them flat-side down on a rimmed baking sheet. Drizzle the tomatoes with 1 tablespoon (15 ml) of the olive oil and rub the olive oil evenly over the tomatoes. Place the tomatoes in the oven and roast them for about 25 to 30 minutes, or until the skins are blistered and black.
While the tomatoes are roasting, dice the onion and mince the garlic. Heat the remaining 1 teaspoon olive oil in a large saucepan over medium heat. Cook the onion until it becomes soft and translucent, about 15 minutes. At this point, add the garlic and sauté for 2 minutes. Turn the heat to the lowest setting and stir frequently.
Remove the tomatoes from the oven and allow them to cool until you can safely remove the blackened skins. Remove the skins and put the tomatoes and the juice that remains on the baking sheet into the saucepan with the onions and garlic. Add the red wine and seasonings. Allow the sauce to simmer for 30 minutes over low heat, stirring occasionally. If you like a smoother sauce, blend with an immersion blender or a countertop blender.