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Pasta with Roasted & Fresh Tomato Sauce




Source of Recipe


Internet


List of Ingredients




15 Whole Tomatoes - Fresh: either Roma or San Marzano variety
6 Whole Tomatoes - Fresh: either Roma or San Marzano variety - chopped into small pieces
6 Tbl. Extra Virgin Olive oil
2 Tsp. Oregano flakes - dry
8 Whole Garlic cloves - peeled & whole
2 Lg. Shallots - sliced very thin
6 Slices Prosciutto - trim off the fat - ( A smoked prosciutto is very nice with this dish)
2 Cups Chicken or vegetable stock
1/2 Cup Wine - red
1 Lb. Spaghetti
2/3 Cup cheese - Parmesan and/or Pecorino mixed: shaved not grated


Recipe



Slice the stem end off each tomato. Cut 15 tomatoes in half lengthwise. Lay in a baking pan lined with parchment paper and sprinkle with salt, pepper, the oregano flakes, the garlic and 4 tablespoons of the olive oil. Bake for 2 1/2 hours at 325 degrees. Check to see if the tomatoes are beginning to shrink and to have browned a bit on the surface. If not let them bake for another 30 - 40 minutes. Once this is done, remove from the oven, and let cool. When cooled, chop the tomatoes coarsely, reserving as much of the liquids released as possible. This can be done hours before preparing the pasta.

Begin to heat the water for the pasta at this point.

In a stainless steel fry pan large enough to eventually hold all of the sauce and the pasta, sauté the shallots in olive oil for a minute or two, then add the prosciutto and cook for an additional 2 minutes. Add the 6 chopped fresh tomatoes and turn the heat to high. Cook the tomatoes for 5 minutes then add all of the roasted tomatoes and roasted garlic.

Cook for 5-10 minutes and add the wine and stock. Reduce the heat to medium and cook until the sauce is reduced by half. Turn off the heat and let the resultant sauce sit in the pan until the pasta is done.

The pasta water should be boiling by now. Add the pasta and cook until it is very al dente. Remove from the heat and drain, then add to the pan with the sauce.

Turn the heat to high, and toss the pasta in the sauce for 1-2 minutes. Serve in bowls. Garnish with the shaved cheese mixture.