The Sauce: Tuscan Tomato Sauce – Slow roasted tomato oregano sauce pureed smooth. It’s finished with heavy cream and Parmigianna-Regianno for a company quality dish.
‘Great Sauces Transform Good Food into Gourmet’
All my slow simmered pasta sauces concentrate and reduce on my stove top. I recently learned about slow roasting tomato sauces in the oven. This is definitely a Sunday sauce that needs time to coax and intensify ingredients. But what I love about it is I can read the Sunday funnies, relax with pomegranate tea or get lost in a good book without stirring for the duration.
Once the aromatics become transparent you add tomatoes, juices and seasonings. Stir through, cover and tuck it in the oven to roast. You could attend church, go for a walk or phone a friend or two. You choose because you won’t be tied to stirring the pot.
On the final lap you finish the sauce while the pasta cooks al dente. Serve over trottole, a spiral pasta that reminds me of my curly head daughter, or any kind of short pasta you have in your pantry. Garnish with a few oregano leaves and oh, it’s elegant but down-home, a creamy, smooth pasta sauce over trottole.
You might also enjoy Bramwell Spaghetti Sauce, Italian Spaghetti Ragu, Florentine Lasagna, Antipasti, Braided Italian Bread, Italian Bread Dipping Oil, Chicken Alfredo Campanelle, Creamy Italian Feta Dip, Mediterranean Quinoa Salad, Quinoa Under Stained Glass, Andrew’s Pizza, Roasted Tomato Bisque, Spaghetti alla Carbonara, Gnocchi with White Beans and Spinach, White Pizza with Arugula, Polentina and Parmesan Zucchini Crisps.
Recipe: Tuscan Tomato Trottole
Prep Time: 15 Minutes | Inactive Time: 2 Hours | Cook Time: 45 Minutes | Yield: 7 Cups | Level: Moderate
1/4 cup olive oil
1 medium onion, diced
3 cloves garlic, minced
1/2 tsp crushed red pepper
1 1/2 tsp dried oregano
3/4 cup apple juice
1/4 cup fresh lemon juice
2 28-oz cans peeled whole tomatoes
2 tsp salt
freshly ground pepper
16 oz trottole pasta
1 1/2 Tbsp minced fresh oregano, plus extra leaves for garnish
1/2 cup heavy cream
1/2 cup grated Parmigianna-Reggiano, plus extra for serving
Special Equipment – oven proof pot with tight fitting lid such as a dutch oven
1 Preheat the oven to 375 degrees.
3 Add crushed red pepper and 1 1/2 teaspoons dried oregano. Cook for 1 minute.
4 Add the apple and lemon juices. Continue cooking until liquid reduces by half, about 5 minutes. Turn off the heat.
5 Add tomatoes, juice and all. Crush each tomato with your hands. Stir in salt and a few grinds of pepper. Cover with a tight fitting lid and place it in the oven for 2 hours. Remove the pan from the oven and allow to stand for 15 minutes without the lid.
6 Meanwhile bring a large pot of well salted water to boil and cook the trottole pasta until al dente. Drain and set aside.
8 Add 1 1/2 tablespoons of fresh oregano. Simmer for 10 minutes. Add heavy cream and cheese. Season to taste with salt and pepper.
Peeled tomatoes puree very smooth but diced or crushed tomatoes also work well.
Add more or less cream depending on your preference for richness.
Try penne, wagon wheels, rigatoni, or campenelle pasta.
Make a double batch without the cream and cheese, then freeze in pouches. Heat and add the cream and Parmigianna-Reggiano and serve with pasta.
This sauce is delicious served without cream for a weeknight supper.
Serve this dish without pasta and it becomes Tuscan Tomato Oregano Bisque. Garnish with a swirl of cream and some oregano leaves.
- Exchange heavy cream for half & half.
Inspiration – Joseph Realmuto
Cook with Sauces
Tuscan Tomato Trottole
Written by Helen Horton
Photographs and Styling by Helen Horton
Updated: October 17, 2013