It’s been 8 years since the A.Sisters have made a batch of pasta with our machine at Estia.
Now that each of my daughters has their own kitchen and more of an interest in cooking (Mansell especially), we thought it was time to put together a Christmas gift of red, white, and green pasta with a simple tomato sauce and a chunk of cheese. We gifted these to family friends and a few hard working chefs that I love, too.
This recipe for the sauce makes enough for 10 quarts. I think it’s important to tell your friends that the Ball jar hasn’t been used for long term canning.
In this case, with fresh pasta, the idea is to deliver the gift and a note suggesting to cook and consume within 5 days.
We allow the sauce to cool for 1/2 hour, then fill the Ball jars 3/4 of the way, add enough cold water to fill, then place in an ice bath to quickly chill the sauce.
Once the sauce is cool, tighten the top and refrigerate with pasta and cheese prior to delivery.
Roasted tomato & basil sauce
- 4 #10 cans of whole peeled tomato – Muir Glen, if available
- 4 cups sliced garlic
- 4 cups chopped onion
- 4 cups olive oil
- 6 cups cleaned, chopped basil
- 1 bottle red wine
- 1/2 cup sugar
- 3 tablespoons sea salt
Start by opening the tomato cans and remove all of the tomatoes, reserving the sauce in the cans.
Slice all of the tomatoes in half. Now toss with a splash of olive oil, one can at a time. Place these tomatoes on a sheet pan and season with salt. Place in a 300° degree oven for 1/2 hour. Repeat with the remaining 3 cans (3 sheet pans) and then turn the tomatoes after roasting for 30 min. Place in oven for 30 min. more or until they begin to caramelize and brown lightly.
Once all of the sheet pans are in the oven, place a large pot on the stove top over medium flame.
Pour remaining olive oil in the pot and add sliced garlic and chopped onions. Stir until they begin to brown, then add reserved tomato sauce (liquid in the cans). Add sugar, remaining salt, and red wine. Stir occasionally, simmer for an hour.
When the roasted tomatoes are ready, remove from oven and add to the tomato sauce.
Take time to add a cup of water to each sheet pan and pour remaining flavor off the sheet pan into the sauce.
After an hour, turn the flame off and allow the sauce to cool for 1/2 an hour, then stir in the chopped basil.
Fill the Ball jars 3/4 of the way, follow with cold water and screw on the top, shake and place the jar in a sink filled with ice water. Chill, then refrigerate.
This sauce should be kept cold and served within a week. Also, suggest to cook the pasta in salted water for 3 – 4 min, fresh pasta cooks fast.