John Myers
Tomato Sauce from Oven
The perfect tomato sauce from oven recipe with a picture and simple step-by-step instructions.
- 7 piece Panicle tomatoes
- 400 g Pasta, e.g. Farfalle
- 3 Branches Thyme
- 3 Branches Rosemary
- 3 Toes Garlic
- Basil leaves
- 40 g Sugar
- Pepper from the grinder
- Salt
- Olive oil
- Freshly grated Parmesan
- Preheat the oven to the 240 ° grill function
- Wash tomatoes (7-10 pieces, depending on size), cut in half and remove from the stalk
- Evenly sprinkle the sugar on a deep baking sheet and add a pinch of salt. Spread the tomatoes evenly on top.
- Put the whole thing in the oven for about 15 minutes on the top shelf until the tomato skin is wrinkled, brown / black.
- Peel the garlic cloves and cut them into very thin pieces. Pluck the rosemary and thyme leaves from the stalks and chop them into small pieces.
- Take the baking sheet out of the oven and peel the skin off the tomatoes
- Season with salt and pepper and mash the whole thing with a fork. Then spread the finely chopped herbs and garlic over it and add a dash of olive oil.
- Put the whole thing in the oven at 180 ° top – bottom heat on the middle rack for another 15 minutes.
- Cook the pasta according to the package insert and collect some pasta water.
- Take the tomato stock out of the oven and crush / mash / mix the whole thing again with a fork. Add a little pasta water if you like.
- Heat a little olive oil in a pan, mix the pasta with the tomato stock in it. Tear up a few basil leaves and add and toss briefly.
- Arrange the pasta and rub the Parmesan over it if you like.
Facebook Comments