Summer tomato sauce with pasta

7
7
7
SmartPoints® value per serving
Total Time
9 hr 20 min
Prep
20 min
Cook
9 hr
Serves
6
Difficulty
Easy
At the peak of summer, when farmers’ markets are laden with juicy, ripe tomatoes at tempting prices, it’s time to cook up a batch or two of this sauce. Make extra to freeze so you can thaw and cook with it all winter long.

Ingredients

olive oil

1 Tbsp

uncooked onion(s)

1 large

garlic clove(s)

3 clove(s), medium, thinly sliced

canned tomato paste

2 Tbsp

kosher salt

1½ tsp, divided

plum tomato(es)

5 pound(s), quartered lengthwise and seeded

basil

2 cup(s), firmly packed

basil

½ cup(s), small leaves

black pepper

½ tsp

uncooked penne

12 oz

Instructions

  1. In a large skillet over medium heat, warm oil. Add onion and garlic and cook, covered, stirring occasionally, until onion is golden, about 8 minutes.
  2. Transfer onion mixture to a 6- or 7-qt slow cooker. Stir in tomato paste and 1 tsp salt until mixed well; top with tomatoes. Place basil sprigs in center of 12-inch piece of cheesecloth; gather ends together and tie with kitchen twine to form a bundle.
  3. Push basil bundle into tomatoes. Cover and cook until tomatoes have released their juices and are tender, 2 1/2 to 3 hours on High or 5 to 6 hours on Low. Remove and discard basil bundle.
  4. Puree tomato mixture with an immersion blender or let cool 5 minutes and puree in batches in a food processor. Cook, uncovered, until sauce is slightly thickened, 2 to 3 hours on High. Stir in 1/4 cup basil leaves, remaining 1/2 tsp salt, and pepper.
  5. Meanwhile, cook penne according to package directions. Drain and cover to keep warm. To serve, divide pasta evenly among 6 large shallow bowls; top each serving with 1/2 cup tomato sauce and remaining 1/4 cup basil leaves. (Leftover tomato sauce can be refrigerated in an airtight container up to 5 days.)
  6. Per serving: 1/2 cup tomato sauce and 1 cup pasta

Make a healthy change today