Roasted Tomato Sauce
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Date: 2019-08-15
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Comments and reviews: 10
Adam Ragusea
Q: Can I do this with store-bought tomatoes? A: Sure, I've tested it with grocery store tomatoes. Not as good, but still damn good. Honestly, pound-for-pound, this may be my favorite recipe I've done. Q: Could I fire-roast the tomatoes instead? A: No doubt that would be delicious, but I think it would be a different sauce. The real magic with this one, IMHO, is the caramelized layer you get on the bottom of the pan, and that only comes from roasting in the oven long enough to get some real reduction happening. Q: Don't you feed your kids? A: The little one eats off our plates, the big one is super picky. Q: Does your finished pasta look kinda dry? A: I'm a big fan of minimally-sauced pasta, but you do you. Q: Seriously, angel hair pasta? A: Yeah, I'm not a fan either. I opened up the pantry that was all that was left. (No judgment if you like angel hair)Q: Why do you break your pasta in half? A: I seek to minimize twirling. Q: Could I use this as a pizza sauce? A: You could, but I wouldn't. In my experience, pizza sauce works best with barely cooked (or totally raw) tomatoes. Pizza needs that brightness. Heavily cooked tomato sauces on pizza tend to give you a flavor profile that tastes more like lasagna than pizza. IMHO.
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Q: Can I do this with store-bought tomatoes? A: Sure, I've tested it with grocery store tomatoes. Not as good, but still damn good. Honestly, pound-for-pound, this may be my favorite recipe I've done. Q: Could I fire-roast the tomatoes instead? A: No doubt that would be delicious, but I think it would be a different sauce. The real magic with this one, IMHO, is the caramelized layer you get on the bottom of the pan, and that only comes from roasting in the oven long enough to get some real reduction happening. Q: Don't you feed your kids? A: The little one eats off our plates, the big one is super picky. Q: Does your finished pasta look kinda dry? A: I'm a big fan of minimally-sauced pasta, but you do you. Q: Seriously, angel hair pasta? A: Yeah, I'm not a fan either. I opened up the pantry that was all that was left. (No judgment if you like angel hair)Q: Why do you break your pasta in half? A: I seek to minimize twirling. Q: Could I use this as a pizza sauce? A: You could, but I wouldn't. In my experience, pizza sauce works best with barely cooked (or totally raw) tomatoes. Pizza needs that brightness. Heavily cooked tomato sauces on pizza tend to give you a flavor profile that tastes more like lasagna than pizza. IMHO.
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TenebrarumVires
I'm used to do a somewhat similar version of this I make a some kind of marmelade out of cherry and pachino tomatoes, Tropea onions and garlic, and add some triple concentrated tomato paste. Add 1 and a half teaspoon of sugar then pass this marmelade into my manual vegetable masher, so it gets rid of all tomato skin. Then, I throw the result in a cast iron pot and stir it on low heat with a little bit of olive oil. During this process I tend to purposely burn the bottom of my sauce, just a little bit. It gives an excellent flavour. When the pasta has done boiling, and it's time to put it over the sauce, I add fresh basil on my sauce and pour some olive oil. Throw the pasta in (al dente, stir it in the pot together with sauce for half a minute, and it's done. Basil is such a mandatory ingredient for this. I learned this from my grandmother which is from Marsala, Sicily, and modified it a little bit following my personal taste. Love you, grandma.
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I'm used to do a somewhat similar version of this I make a some kind of marmelade out of cherry and pachino tomatoes, Tropea onions and garlic, and add some triple concentrated tomato paste. Add 1 and a half teaspoon of sugar then pass this marmelade into my manual vegetable masher, so it gets rid of all tomato skin. Then, I throw the result in a cast iron pot and stir it on low heat with a little bit of olive oil. During this process I tend to purposely burn the bottom of my sauce, just a little bit. It gives an excellent flavour. When the pasta has done boiling, and it's time to put it over the sauce, I add fresh basil on my sauce and pour some olive oil. Throw the pasta in (al dente, stir it in the pot together with sauce for half a minute, and it's done. Basil is such a mandatory ingredient for this. I learned this from my grandmother which is from Marsala, Sicily, and modified it a little bit following my personal taste. Love you, grandma.
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TheBookDoctor
Tried this today, with one tweak that worked really well: Allocate 1 extra medium tomato per guest, but do not roast. When your pasta water comes to the boil, blanch the tomatoes 1 minute. While pasta is boiling, de-skin the tomatoes, cut into eighths, and stir into the now-finished sauce. Adds a nice note of bright, raw-tomato freshness to the sauce. The base sauce was fab on its own (as you know) and this is definitely an optional step, but I sure liked how it came out. Thanks for the recipe
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Tried this today, with one tweak that worked really well: Allocate 1 extra medium tomato per guest, but do not roast. When your pasta water comes to the boil, blanch the tomatoes 1 minute. While pasta is boiling, de-skin the tomatoes, cut into eighths, and stir into the now-finished sauce. Adds a nice note of bright, raw-tomato freshness to the sauce. The base sauce was fab on its own (as you know) and this is definitely an optional step, but I sure liked how it came out. Thanks for the recipe
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Salvo Complicazioni Rocco
Quite close to how my italian grandma is used to making them tbh (yeah, besides the pasta police bit)She just uses finely chopped carrots instead of garlic (still with onion/scallop, and no butter. Then she uses a mesmerising tool that basically makes salsa out of tomatoes. What's the deal? That you can do it on loop and store the content in sterilised bottles for the winter If I could dedicate my whole day to just one activity, I guess it would be this one haha
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Quite close to how my italian grandma is used to making them tbh (yeah, besides the pasta police bit)She just uses finely chopped carrots instead of garlic (still with onion/scallop, and no butter. Then she uses a mesmerising tool that basically makes salsa out of tomatoes. What's the deal? That you can do it on loop and store the content in sterilised bottles for the winter If I could dedicate my whole day to just one activity, I guess it would be this one haha
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Tiny Room Studio
you forgot rabbits. i used to think rabbits were cute, fuzzy, lovely creatures. until i had a garden. i wouldn't mind sharing with them, if they'd eat a whole tomatoe. but no. instead they eat the bottom 10% off of 20 tomatoes. rabbits sucks. rabbits are evil. rabbits are satan's spawn. i've always used my own tomatoes for sauce. but i never did it this way. of course, now i now longer live where i can have a garden. god hates me. and rabbits.
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you forgot rabbits. i used to think rabbits were cute, fuzzy, lovely creatures. until i had a garden. i wouldn't mind sharing with them, if they'd eat a whole tomatoe. but no. instead they eat the bottom 10% off of 20 tomatoes. rabbits sucks. rabbits are evil. rabbits are satan's spawn. i've always used my own tomatoes for sauce. but i never did it this way. of course, now i now longer live where i can have a garden. god hates me. and rabbits.
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Pikmansion 0616
I made these today with some home grown tomatoes given to me and even made some meatballs with the extra onion and garlic I chopped up and some ground beef, it came out great. The sauce ran out really fast probably because there were only four but what I had was great, acidic sweet smoky, definitely worth the effort. I keep coming back to this guy, even made the broiled choco chip cookies and the Italian meringue chocolate cake last week.
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I made these today with some home grown tomatoes given to me and even made some meatballs with the extra onion and garlic I chopped up and some ground beef, it came out great. The sauce ran out really fast probably because there were only four but what I had was great, acidic sweet smoky, definitely worth the effort. I keep coming back to this guy, even made the broiled choco chip cookies and the Italian meringue chocolate cake last week.
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Peter S.
so I was making a custard last week and I ended up pouring too much boiling milk in the eggs and accidentaly scrambled them so I got curious why don't eggs scramble when you're making say, a cake. Also what does tempering the eggs actually mean, or rather what happens when you temper eggs?
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so I was making a custard last week and I ended up pouring too much boiling milk in the eggs and accidentaly scrambled them so I got curious why don't eggs scramble when you're making say, a cake. Also what does tempering the eggs actually mean, or rather what happens when you temper eggs?
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Jordan Moore
Adam I understand the need for sponsored content, but can we keep the ads at the end or at least just one ad break and not two? I liked how your older videos felt more straight to the point. Great job regardless though
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Adam I understand the need for sponsored content, but can we keep the ads at the end or at least just one ad break and not two? I liked how your older videos felt more straight to the point. Great job regardless though
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Sun Tzu
Nice recipe: DI always reduce equal parts pineapple and carrot (blended well) into my red sauce for thickness, body, and sweetness. I add in plenty of either beef stock or chicken stock and keep reducing for many hours.
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Nice recipe: DI always reduce equal parts pineapple and carrot (blended well) into my red sauce for thickness, body, and sweetness. I add in plenty of either beef stock or chicken stock and keep reducing for many hours.
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Salut c'est Chris
This recipe is damn tasty, I want to tell you all. I very rarely follow a recipe but I am glad I truster Adam Ragusea's judgement on this one because this tomato sauce is impressive.
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This recipe is damn tasty, I want to tell you all. I very rarely follow a recipe but I am glad I truster Adam Ragusea's judgement on this one because this tomato sauce is impressive.
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