Slow-roasted tomato & garlic sauce from Pasta Every Day: Make It, Shape It, Sauce It, Eat It (page 263) by Meryl Feinstein

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ricotta gnocchi dough; Potato gnocchi dough; Pici; Cavatelli; Tagliolini, tagliatelle, fettuccine & pappardelle

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on February 10, 2024

    Great, simple sauce. I did blend mine, and stuck half in the freezer for a rainy day.

  • lean1 on September 22, 2023

    Didn't have enough tomatoes to make the whole recipe so I made half. It is a wonderful sauce so flavorful and bright I could eat it out of the jar. I didn't puree it I just mashed it in a bowl. I like a little texture. I would put it on toast as well. Will surely make this again.

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