Jammy Tomato Pasta Sauce

This Jammy Tomato Pasta Sauce has been my go to for (literally) the past month. Why? Because if you have a pint of tomatoes +30 minutes, it’s literal heaven. It’s so easy to whip up + such a good use for all the yummy tomatoes popping off at the grocery store right now. The ones I cannot resist buying. It involves sautéing the tomatoes slowly so they breakdown + become almost jammy, and it’s the jammyness that makes this sauce so special. It’s pure, concentrated tomato flavor. The sauce is thick + robust, and really coats whatever noodles you want to pair with it. And it’s simple! Garlic, tomato, salt + pepper - those are ingredients I have pretty much all the time at my house, and it’s all you need for this little goodie. And it is a true goodie - like Italian grandma good.

My favorite thing to do is to make it early in the day. An easy afternoon cook, in this case one that’s pretty uninvolved, is always a fun treat. This recipe makes my house smell so so good. I like to whip it up around lunch time and let it cool in the fridge for a few hours (or overnight), and then bust it out to throw over some cauliflower gnocchi. Finishing touch - melt some burrata right over the top. Literally the best. It’s been my go to comfort food for my most recent post bar-life, and tonight it’s my chill with the dogs + watch a chick flick dinner vibe.

 
 

For the pasta sauce

  • 2-3 tbsp olive oil

  • 8-10 garlic cloves, smashed + roughly chopped

  • 2 c. cherry or grape tomatoes

  • Salt + pepper

  • Red pepper flakes

  • Burrata

  • 1 package of cauliflower gnocchi (or your other favorite pasta)

Start by heating the olive oil in a large skillet over medium low heat. Add in the garlic, and then add in the tomatoes when garlic becomes fragrant. Let the tomatoes cook over medium head for 15-20 minutes, uncovered. Stir in a pinch of salt, pepper, and red pepper flakes. Cover, reduce the heat to low, and cook another 15 minutes. After that time, the tomatoes should be fully broken down + a thick jam-like sauce has formed. Turn off the heat + let the sauce cool. Transfer to an air tight container and place in the cooler for at least 3 hours.

Reheat in a skillet to pair with your favorite pasta. Toss the cooked pasta with the sauce + heat it up. When the sauce has been reheated, throw in a few chunks of burrata to melt in with the sauce. Total perfection.

Lesley ZehnerComment