Hey everybody! Today’s guest post is brought to you from my good friend Tyler. Besides being a fellow food enthusiast, Tyler is an awesome photographer and the behind-the-scenes backbone of this entire site, providing all sorts of techie support and being one of the guys behind the camera of my new videos you’ll see being posted in the upcoming weeks. He told me the other day about this amazing tomato sauce and I asked him to share it on Shared Appetite. Enjoy…
I was walking down an alley in the village of Monterosso when this amazing smell came my way. It seemed to be coming from this small restaurant around the corner. I took a seat on the patio at a small wrought iron table. The meal was among the best I have ever had in my life. I asked the waiter if I could speak to the chef. To my surprise, an old Italian woman comes out from the kitchen.
She began to tell me the simple way she makes her sauce. Now I am sharing it with you.
Start with 10 to 12 fresh plum tomatoes. Get the best tomatoes you can find, as that will impact the final result. Cut the tomatoes in quarters and throw them into a roasting pan. Also now would be a good time to pre heat your oven to 450°.
Add all the cloves (peeled) from one head of garlic to the roasting pan.
Dice 2 large shallots and add it to the roasting pan.
Add a bunch of fresh basil, enough to blanket the roasting pan in a layer of green.
Add about 1/2 cup of extra virgin olive oil, a couple glugs of red wine, and season liberally with Kosher Salt and Freshly Ground Black Pepper. I personally like to use a lot of pepper (about 1 tablespoon), giving the sauce a good kick of heat. Give everything a good mix in the roasting pan.
Pop the roasting pan into the oven. After about 30 mins, remove the roasting pan from the oven and stir the mixture. Put back in the oven for between 30-45 minutes, until the garlic is a nicely roasted golden brown.
Let cool and then put the tomato mixture into a food processor or blender and puree to desired consistency.