Baked Tomato and Basil Sauce
4 servings
30 minutes
Roasted tomato and basil sauce is a true ode to Italian cuisine—simple yet sophisticated. Its roots lie in traditional recipes where fresh tomatoes and fragrant basil come together to create a vibrant and rich flavor. Roasting enhances the natural sweetness of the tomatoes, while garlic and olive oil add depth. The light acidity of balsamic vinegar provides balance, making the sauce a perfect complement to pasta. This sauce is not only delicious but also versatile: it can be used as a pizza base, served with meat, or simply enjoyed with crusty bread. Parmesan cheese adds a rich salty note that completes the composition. A dish easy to prepare yet capable of turning any dinner into a true Italian gastronomic delight.
1
Peel the tomatoes, cut them in half, and place them cut side up on a baking sheet. Season with salt and pepper. Drizzle with olive oil, sprinkle with minced garlic, and cover with basil leaves soaked in olive oil. Place in the oven and bake for 60 minutes.
- Tomatoes: 700 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 1 tablespoon
- Garlic: 1 clove
- Basil leaves: 20 pieces
2
Take the tomatoes and place them in the food processor with the juice, add vinegar, and blend until a somewhat uneven puree.
- Balsamic vinegar: 1 tablespoon
3
Drain the water from the cooked pasta and immediately add the heated sauce. Before serving, garnish with fresh basil leaves and sprinkle with parmesan.
- Spaghetti: 230 g
- Basil leaves: 20 pieces
- Parmesan cheese: 100 g