- 16 (approximately 2 1/4 pounds) Roma tomatoes (Italian plum)
- 1/4 cup extra-virgin olive oil
- 8 scallions , chopped
- 1/4 cup white wine
- 3/4 tsp. kosher salt
- 2 Tbsp. unsalted butter
- 8 to large fresh basil leaves , chiffonade (rolled like a cigarette and sliced thinly)
- Freshly grated Parmesan cheese
Add wine and cook down more than half. Add the cut up tomatoes and salt. Simmer for 40 minutes at a slow, bubbly simmer.
In a food processor, puree the tomatoes a batch at a time for about 1 minute each time.
In a separate saucepan, strain the tomatoes through a chinoise or strainer with holes small enough to catch the seeds. (Do not use a mesh strainer with tightly wound, small mesh—the holes are too small and the tomatoes will be too liquid. You want holes just large enough to strain the skin and seeds.)
Add butter and taste to see if it needs more salt.
- Cook 8 ounces of your favorite semolina pasta (I like penne, farfalle or linguine with this sauce). Remember to salt the pasta water. Drain pasta well, pour into a large, warmed pasta bowl, ladle on one or two helpings of the sauce and mix, ladle on more sauce on top and sprinkle with plenty of freshly grated Parmesan cheese and chopped fresh basil.
- Or, you can serve the sauce as-is for a delicious bowl of hot or cold soup! I like to sprinkle some homemade croutons over the top. Garnish the soup with plenty of fresh basil, a pinch of kosher salt, cracked pepper and a drizzle of olive oil over the top. A dollop of sour cream is optional.