Description
A flavorful and hearty End of Harvest Roasted Green Tomato Sauce served over pasta, topped with basil leaves, pine nuts, and Pecorino Romano cheese. This recipe brings out the best of late-season green tomatoes in a rich and aromatic sauce.
Ingredients
Scale
Main Sauce:
- 4 Pounds Fresh Green Tomatoes, Coarsely Chopped (See Notes Above)
- 1 Small Onion, Peeled & Chopped
- 3 Garlic Cloves, Peeled & Minced
- 1/4 Cup Extra Virgin Olive Oil
- Salt & Pepper To Taste
- Red Chili Flakes To Taste
- 10 Fresh Basil Leaves, Finely Chopped
To Serve:
- 3/4 Pound Pasta of Choice
- Fresh Baby Basil Leaves
- Grated Pecorino Romano Cheese
- 1/4 Cup Lightly Toasted Pine Nuts
Instructions
- Preheat oven to 400 degrees F.
- Season with salt, pepper and red pepper flakes.
- Place in oven and roast for 1 hour uncovered, stirring once.
- Check the sauce, stir well, and cook until it has thickened, about another 30 to 45 minutes.
- Cook the pasta in a large pot of lightly salted water until it is “al dente”.
- Drain the pasta, and add a large scoop of the sauce.
- Mix well over high heat for a minute or two.
- Serve in individual bowls with an additional scoop of sauce on top.
- Sprinkle the pine nuts and basil leaves, and offer the grated cheese at the table.
In a heavy Dutch oven or oven-proof casserole dish, place the tomatoes, onion, garlic, basil, and olive oil and stir.
Notes
- For best results, use ripe green tomatoes at the end of the season for maximum flavor.
- Adjust the red chili flakes to suit your spice preference.
- Feel free to customize by adding other herbs or vegetables to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 5mg