End Of Harvest Roasted Green Tomato Sauce

Deborah Mele 2014 Shared by Nan Plate who sweetened with sweet potatoes

Yield: Serves 4 Prep Time: 15 mins Cook Time: 1hr 30 mins

Ingredients:
4 Pounds Fresh Green Tomatoes, Coarsely Chopped. Add some reds if you wish
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
3/4 Pound Pasta of Choice

To Serve:
Fresh Baby Basil Leaves
Grated Pecorino Romano Cheese
1/4 Cup Lightly Toasted Pine Nuts

Directions:
Preheat oven to 400 degrees F.
1. In heavy Dutch oven or oven-proof casserole dish, place the tomatoes, onion, garlic, and olive oil and stir. Season with salt, pepper and red pepper flakes. Place in oven and roast for 1 hour uncovered, stirring once.

2. Check the sauce, stir well, and cook until it has thickened, about another 30 to 45 minutes. Use and immersion blender if you wish a smoother sauce.

3. 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.

4.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.