Hailing from the pages of BON APPETIT comes my go-to tomato sauce for all occasions. Before I was using this one which needed 3+ hours of cooking time and required the crushing of tomatoes with bare hands, but let’s face it, I’m no Italian grandmother from the old country. The simpler the better. Because I’m lazy.
Nothing but good things go into this sauce: crushed tomatoes, silky butter, briny anchovies, mountains of garlic, a touch of heat. DO NOT be scared by the anchovies! This sauce is in no way fishy. Cooked down anchovies are a staple in Italian sauces as the give a rich, nutty flavor that is to die for. I see you scoffing, but trust me on this one. All this yumminess gets thrown into a super hot oven and 30-40 minutes later the tomatoes get roasted down into this jammy, incredibly intense tomato sauce that goes well on anything. No messy fingers required.
BUTTER-ROASTED TOMATO SAUCE (adapted from here)
**Note: go with the best ingredients for this sauce since there are not that many to begin with. Buy San Marzanos or an equally high quality product from Italy, Plugra butter, and good anchovies.
• 1 28oz can or carton of crushed tomatoes
• 3 tbsp good quality unsalted butter, separated
• 2 anchovies packed in oil
• 6 cloves of garlic, minced or sliced
• 1/2 tsp crushed red pepper flakes
• s&p to taste
Preheat oven to 425 degrees. In a 12×9 (or similar) baking dish, add the tomatoes, garlic, anchovies, red pepper, and stir to incorporate. Dot with butter and give it a light sprinkle of salt and pepper. Roast for 30-40 minutes until jammy. Check for seasoning.
If you are making this with pasta, cook 8oz of your favorite pasta in a large pot of very salty boiling water until just al dente. Drain, but reserve a 1/4 cup of pasta liquid. Once sauce is done, return pasta to the pot you cooked it in and add the pasta liquid, 1/4 cup grated pecorino romano or parmesan, and sauce and cook over medium high heat for 3 minutes, stirring constantly. It’s important to stir constantly as this will bind the sauce to the pasta and let it finish cooking.