2 pounds ripe tomatoes, peeled and seeded
3 tablespoons extra-virgin olive oil
1 red onion, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves (or 1 teaspoon of dried thyme)
1 oregano sprig (or 1/2 teaspoon of dried oregano)
Pinch chili flakes
1 teaspoon sugar
0.5 pound dried angel hair pasta
1/4 cup grated Parmesan, plus more for garnish
1/4 cup chiffonade basil, plus whole sprigs for garnish
Eat with chicken or italian sausage
1. Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes.
2. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown.
3. Add the tomatoes and the sugar and stir well.
4. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
5. Cook the angel hair pasta in boiling, salted water until al dente.
6. Drain the pasta and add it to the sauce.
7. Add the Parmesan and basil and toss well.
3.5 pounds fresh tomatoes, seeded and diced
1/4 cup chopped fresh basil (or 1/12 cup, or 4 teaspoon, dried)
1 large onion, minced
5 cloves garlic, minced
1/4 cup olive oil
salt and pepper to taste
1. In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
2. Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
3. Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.
Next time, seed tomatoes
Lower amt of onion
Mix grate garlic before serving (I think the 2+ hours of stewing kill the garlic flavor)
use fresh basil 😦