The Best Tomato Sauce In The World

1. 1

   Preheat oven to 275 degrees.

2. 2

   Add tomatoes to a rimmed baking sheet.

3. 3

   With a sharp knife, pierce each tomato. ( this will ensure they deflate while roasting as you do not want hot tomato juice exploding in your mouth. since my tomatoes were split, this step was completed for me by mother nature).

4. 4

   Chop onion and mince garlic and add to the baking sheet.

5. 5

   Drizzle the e.v.o.o. over the tomatoes...about 6 passes of the bottle.

6. 6

   Drizzle the balsamic over the vegetables...about 3 passes of the bottle.

7. 7

   Sprinkle a pinch each of the salt and pepper over the vegetables and place in preheated oven for 2-4 hours.

8. 8

   The longer you roast, the sweeter the final result.

9. 9

   Prepare pasta according to package directions.

10. 10

    When ready to serve, place cooked pasta in a serving dish.

11. 11

    Pour in the roasted tomato mixture, ensuring you get every drop of the juice.

12. 12

    Stir into the pasta.

13. 13

    Add the fresh basil, adjust seasonings if desired and serve with freshly grated parmigiano reggiano.

No additional tips available.