-
1
1. Roasted tomatoes (~2 hours)
-
2
a. Preheat oven to 475.
-
3
b. Cut half of the tomatoes into thick slices (approx 1/2 inch). Toss in a bowl with 1/4 c. olive oil, 2 tsp. salt, and 2 tsp. pepper. Make sure tomatoes are well-coated.
-
4
c. Spread tomatoes out evenly on an olive oil-covered cookie sheet. Roast in the oven, turning every 20 minutes until they are nicely caramelized and not burned or browned (approximately 90-120 minutes).
-
5
*Note: you can do this part concurrently or a day ahead of time
-
6
2. Stew tomatoes (~60 minutes)
-
7
a. Cut remaining tomatoes into quarters and remove seeds.
-
8
b. Melt butter in a (very!) large pot on medium/high. When butter begins to foam, add tomatoes.
-
9
c. Stir occasionally and reduce heat to medium to prevent bubbling if needed. When tomatoes are soft (approximately 30 minutes), remove from burner briefly to mash tomatoes with a masher.
-
10
d. Return to burner on medium and prepare sauce.
-
11
*Optional: remove skins from sauce by hand, but it's mostly an aesthetic thing.
-
12
3. Make spaghetti sauce (~45 minutes)
-
13
a. Add roasted vegetables to stewed tomatoes.
-
14
b. Pluck leaves from fresh oregano and chop coarsely. Add oregano and whole rosemary sprig to tomato sauce.
-
15
c. In a small frying pan, heat 1/4 c. olive oil over medium/high heat. When oil is hot, add chopped garlic. When garlic is soft, add mixture to sauce.
-
16
d. In a large frying pan, brown Italian sausage removed from casing. Remove oil and add meat to sauce. Brown ground beef, remove oil, and add to sauce.
-
17
e. Add salt, pepper, crushed red peppers, and other desired seasonings to taste.
-
18
f. Reduce heat to low/medium and allow sauce to reduce and thicken. Stir occasionally.
-
19
*Optional: Just add garlic to sauce and omit olive oil for lower fat content. For
-
20
even more garlic flavor, add uncooked chopped garlic directly into sauce.
-
21
4. Serve over spaghetti noodles and top with grated parmesan.
