Detail Recipe
• 4 pounds (about 16) ripe plum tomatoes
• About 6 large garlic cloves plus 2 teaspoons minced garlic
• 2 tablespoons extra virgin olive oil
• Coarse salt
• Freshly ground black pepper
• 2 tablespoons canola oil
• 1 tablespoon minced shallots
• 2 tablespoons tomato paste
• 1 pound pasta, such as orecchiette
• 8 basil leaves plus small basil leaves for garnishing
• 2 tablespoons extra virgin olive oil
• Parmesano Reggiano, to taste
Place the oven rack in the top third of the oven and preheat to 450°F.
Line a baking sheet with parchment paper. Cut each tomato in half lengthwise and cut out the core. Place the tomatoes cut side up on the parchment paper. Cut garlic cloves into as many thin slices as there are tomato halves. Brush the tomatoes with olive oil. Sprinkle with salt and pepper and top each tomato half with a slice of garlic. Use extra garlic slices if you want more garlic flavour.
Place in the oven and roast for 45 minutes to partially dry the tomatoes. Remove from the oven and discard the garlic slices.
Meanwhile, place the canola oil in a large saucepan. Add the minced garlic and shallots to the oil. Place over medium heat, stirring often, until it begins to sizzle. Remove from the heat.
Set up the food mill with the medium disc and place over the saucepan. Add the tomatoes and their juices to the food mill and puree into the saucepan. Stir in the tomato paste.
Bring to a simmer over medium heat and cook for 30 minutes, adjusting the heat as necessary until the sauce is reduced and thickened. Stir in the basil leaves to wilt.
Meanwhile, bring a large pot of salted water to a boil.
Add the pasta and cook until al dente. Drain well and place in a large mixing bowl. Toss with the sauce and olive oil to coat. Taste and add additional salt to taste. Arrange on a platter, garnish with the small basil leaves and grate cheese over the top.
Serves 6 (2 generous cups)