“Roasted Tomato and Anchovy Bucatini” from “Dining In”

I have three go-to tomato sauce recipes that I use. The first, for when I have done a bit of forward planning, is the tomato sauce from Polpo and requires 90 minutes cooking. The second, from Food52’s Genius Recipes, requires 60 minutes cooking. The third, a recipe of my own design, requires maybe 10 minutes (if that) to make. So I feel as though we’ve got tomato sauce covered over here.

But now I’ve got a fourth recipe to add to my repertoire. What Alison Roman wants you to do is to roast bog-standard tomatoes for 3 or 4 hours. Following that you do the usual routine: sweat an onion, add some spices and then add some anchovies for saltiness. Then you tumble in the now sweetened, softened tomatoes. You have to gently break them down and then you have the most glorious thick tomato sauce. You can thin it to your heart’s desire using some of the pasta water you’re making alongside it.

While, yes, this method does require more forward planning than I usually deploy, the result is absolutely worth it. Delicious and highly recommended.

(The picture doesn’t do it it justice, but trust me. Yum.)

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“Roasted Tomato and Anchovy Bucatini” from “Dining In”

3 thoughts on ““Roasted Tomato and Anchovy Bucatini” from “Dining In”

    1. Maureen Stapleton says:

      You’re absolutely right. I shouldn’t have tagged it as Meat Free. I’ll take the tag off. At our house, though, this would count as meat free since meat is not the star of the show. (I know that’s completely inaccurate, but that’s how we roll). I’m sure that if you took out the anchovies, not much would be lost in the recipe.

  1. Linda Shipley says:

    This is my new favorite pasta sauce. I make it with canned, crushed tomatoes. It takes very little time (20-25 minutes?) and still tastes fantastic. This has become an almost weekly quick meal for us.

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