Roasted Tomato and Garlic Pasta Sauce

I love this sauce.  The roasted veggies give the sauce a smokey, authentic taste.  Adjust the seasonings to suit your taste.  I've listed two 'roasting' options here. I prefer the taste of the grilled veggies (weather permitting), but the oven roasted variation requires way less effort.  

When you roast a veggie, you end up losing a lot of the liquid that you usually have to 'boil' out of the sauce.  So, you sort of make-up some of your lost time.  I've included a link for the 'roasted garlic' below.

This isn't necessarily a 'canning' recipe, but I've included those instructions below.  There's no reason why you can't whip up a big pot of homemade sauce, and enjoy it the next day over your favorite pasta.

This recipe makes 6 pints, or 3 quarts of sauce.  I like to make a batch or two, without the Italian herbs.  Its nice to have the 'generic' sauce on hand for Mexican dishes.  I've included a link here for Homemade Red Enchilada Sauce which I whip up by swapping ethnic herbs and adding some smokey heat. 

6 bulbs of roasted garlic

3 red, yellow, or orange sweet bell peppers

12 pounds ripe tomatoes (see note about tomatoes below)

1 -3 T brown sugar (start with lesser amount and add more as it cooks if desired)

2 T kosher salt

1 T balsamic vinegar

1 teaspoon fresh black pepper

1 - 2 cups fresh basil, finely snipped (adjust amount to your preference)

1 cup lightly packed assorted fresh herbs (such as oregano, thyme, lemon thyme, parsley)

*6 tablespoons lemon juice (to be added to each pint jar)

Plum (or Roma) tomatoes are the meatiest variety and best for this recipe, but I have shopped around late in the season for canning tomatoes or 'seconds' and used them with success too.  Remember not to use anything too soft and remove small blemishes with a sharp paring knife, before roasting. Wash all veggies.

To Grill Veggies:

Using long handles tongs, roast the whole tomatoes and peppers on a clean grill.  You'll have to keep turning them as they char.  Don't be afraid to let the skins blacken and peel (blisters) away as you cook them.  This is what makes the sauce so good.  Much liquid will leak out of the maters as well.  No worries on this account either as it is less you have to cook away later.

To Oven Roast:

Cut tomatoes and peppers in half length-wise.  If you don't want to stand over a hot grill, you may roast the veggies on a foil lined, oiled cookie sheet, skin side-up. Set the oven to 400 degrees and the rack about 4 inches from the heat element. Watch for the skin to blacken, blister and peel (about 40 minutes). When it does, remove from heat.

Remove the tomatoes and peppers to a very large bowl.  More liquid will seep out as they sit. When cool enough to handle, peel the roasted veggies, leaving the little charred bits that cling to the flesh.  Reserve the veggie liquid in the bottom of the bowl for a later recipe (it makes a good tomato vinaigrette). 

Working in batches, puree the veggies in a food processor or blender. Transfer to a large kettle and add the roasted garlic, sugar and vinegar.  Bring to a boil, reduce heat and simmer for at least an hour. Add the herbs and adjust the seasonings (salt, pepper, and sugar).  Simmer another 20 minutes.  Taste again and make any needed adjustments to seasoning.  Pasta sauce should be thick when done, and measure about 11 cups.

Serve right away, or freeze for later. To can, see below.

*Spoon 1 tablespoon of lemon juice into 6 pint size jars (2 tablespoon per quart).  Add the hot sauce, leaving 1/2 inch of headspace.  Seal jars and process in boiling water for 35 minutes (quarts - 50 minutes). 

Pasta With Vodka Sauce

Vodka sauce has been a favorite of mine since Aunt Mary made it for the family years ago.  Sadly I seldom think to make it.  Hopefully, recording it here will help jog my memory when I get the hankering for a bowl of pasta.

2 T olive oil
2 T butter
1 medium onion, chopped
2 garlic cloves, crushed
3/4 - 1 cup Vodka
1 (14 0z) can tomato puree (or homemade sauce)
1 cup heavy cream
1 pinch red pepper flakes
1/4 t salt
ground black pepper
1 cup freshly grated parmesan cheese

In a large skillet, combine olive oil and butter.  When butter is melted, add in chopped onion and garlic.  Stir and allow to cook for two minutes.  Pour in vodka. Stir and cook for three minutes.  Add tomato puree and stir.

Just before serving, and on low heat, stir in cream.  Allow to simmer, but not boil.  Stir in pepper flakes, salt and pepper.

Pour over one pound of penne pasta (or other largish pasta noodle) and liberally garnish with Parmesan cheese.

Pasta Puttanesca

One taste and you'll swear you're in the south of France!

This wonderfully robust pasta dish is quick and easy to prepare.  I love it, as it tastes like a pasta version of my favorite pizza dish at Les Olivades in Waterloo, Belgium.

If you're afraid of using anchovy fillets, you must try anchovy paste (available at most good grocery stores or Italian markets) which offers the same great, salty taste of the anchovies, without the feathery little bones that turn some people off.

1 pound of linguine
2 - 20 ounce cans peeled, diced, Italian plum tomatoes
1/4 cup quality olive oil
1 teaspoon oregano
1/8 teaspoon dried red pepper flakes
1/2 cup tiny black Nicoise olives, pitted
1/4 cup drained capers
4 garlic cloves, chopped or 1 teaspoon crushed garlic
8 anchovy fillets, chopped (or a tablespoon anchovy paste)
2 tablespoons salt

While cooking pasta, drain tomatoes, and add to a large skillet, along with olive oil.  Bring to a boil.  Keep the sauce at a full boil, and add the remaining ingredients except pasta.  Reduce heat slightly, and continue to cook for a few minutes, or until as thick as you like.

Serve the sauce over the hot pasta with fresh parmesan cheese, and warm, crusty bread.