Roma Tomato Pasta Sauce
Roma Tomato Pasta Sauce is a flavorful and rich sauce made from fresh Roma tomatoes, known for their dense texture and lower water content, which makes them perfect for sauces. This sauce typically includes ingredients like garlic, olive oil, onions, basil, and oregano, creating a savory and aromatic base for pasta dishes. It’s easy to make, ideal for enhancing the taste of various pasta recipes, and can be customized with additional herbs or spices for extra depth of flavor. Perfect for a classic Italian pasta dish!
Equipment
- Large skillet or saucepan
- Wooden spoon for stirring
- Knife and cutting board
- Grater (for the carrot)
- Measuring cups and spoons
- Ladle (optional)
Ingredients
- 10-12 ripe Roma tomatoes about 2 pounds, peeled, seeded, and diced
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 medium carrot grated (secret sweetness boost)
- 1 teaspoon sugar optional, to balance acidity
- 1/2 teaspoon red pepper flakes optional for heat
- 1 tablespoon tomato paste for richness
- 1/4 cup fresh basil chopped
- 1 teaspoon dried oregano
- Salt to taste
- 1/4 cup water as needed to adjust consistency
- Fresh parsley for garnish
- Grated Parmesan cheese for serving optional
Instructions
- Begin by peeling and seeding the Roma tomatoes. Dice them into chunky pieces and set them aside. If the tomatoes are particularly juicy, drain some of the excess liquid to maintain the sauce's texture.
- In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Stir in the grated carrot which adds a subtle sweetness to the sauce. Cook for another 2-3 minutes, letting the carrot soften and blend with the garlic.
- Add the diced tomatoes to the pan, followed by the tomato paste. Stir everything together, allowing the tomato paste to incorporate into the mix, deepening the flavor.
- Sprinkle in the red pepper flakes (if you want some heat), oregano, and a pinch of salt. If your tomatoes are too acidic, you can add a teaspoon of sugar to balance the flavor. Stir well.
- Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally. If the sauce is too thick, add a little water, one tablespoon at a time, until it reaches your desired consistency.
- Just before turning off the heat, stir in the fresh basil. Taste and adjust salt if needed.
- Serve your Roma tomato pasta sauce over your favorite pasta. Garnish with fresh parsley and, if desired, sprinkle with grated Parmesan cheese.
Notes
If the sauce is too thick for your liking, thin it out with some pasta water or vegetable stock. Conversely, if it's too watery, let it simmer uncovered for longer to evaporate excess liquid.