I hope every Italian grandmother forgives me for this short-cut of a recipe! But with five kids and a bustling life sometimes I haven’t the luxury to stand over the stovetop, tied into my apron, wooden spoon in hand, admiring the perfect tomato sauce bubbling away!
This is one of my best kept secrets and go to dinners when time is not on my side!
Mama Mia Tomato Sauce
4 containers of cherry tomatoes
1/4 cup of grated Parmesan
1 Tablespoon Herbes de Provence
1/2 cup of chopped fresh basil
1 teaspoon dried Oregano
1 tablespoon brown sugar
1/2 teaspoon Kosher salt
On a baking sheet covered in tin foil, place your washed cherry tomatoes. Generously bathe them in olive oil, Herbes de Provence, and salt. Bake at 400 degrees until they are bubbly (10-15 minutes). Pour the entire tray, juices and all, into the blender. Add basil, Parmesan, sugar, oregano and blend well. Salt and pepper (and sugar if too acidic) to taste. At the same time place a pot of salted water with a swirl of olive oil to boil. We are partial to angel hair pasta! Mix the al dente pasta and desired amount of sauce, a spoonful of grated Parmesan, and a chiffonade sprinkling of basil and you can say, Mama Mia!
If you are feeling creative, add a swirl of truffle oil or heavy cream.
The reserve sauce is great for pizzas, lasagna, poured over meatballs, and Chicken Parmigiana. You could also add chicken stock and cream for a yummy and quick tomato soup!