Roasted tomato sauce
I don’t know about you, but I truly love cooking something that takes hours, or all day. I’m not talking about recipes requiring loads of active time (those are fun too, but not during the week!), but more so the ones that roast or simmer or braise for a long time while you do other things and live your life. Preparing something delicious for dinner during the day that's ready to go at dinner is has been a fun perk about working from home, especially now that it’s getting cold.
In this case, it was more about having a tasty dinner ready to go when I knew there was too much else going on (I also had some opened anchovies left). I’ve made this Alison Roman pasta sauce before, but it’s even better in the winter because it makes the house smell cozy and amazing. Consider this a sister pasta to the more well-known Caramelized Shallot Pasta from Alison’s repertoire. They’re both great and have some overlapping ingredients/flavor.
This recipe gives the option of using a can of tomatoes or roasting fresh ones for 3.5 hours. Surprise, I pick the longer option always — it truly makes a difference in how deep the flavor is. After the tomatoes are done, the sauce comes together fairly quickly — serve with some pasta and a simple green salad, and call it a day.
