5 Ingredient Butter Roasted Tomato Sauce

My Italian husband is, understandably, quite picky about sauce. But it's led to a hunt for the creation of his version of sauce perfection. I know one of his chief complaints about my sauces in the past has been that they weren't thick enough, so when I saw this method for roasting tomato sauce to achieve that thick texture as if it had simmered for hours on the stove but actually was just in the oven for a bit, I knew I needed to try it!

And the results were YUM. This is actually my favorite sauce that I've made, thus far. It's admittedly still not quite Michael's perfection but he did really like it and oh my word the texture is dreamy and the flavor is just the perfect amount of garlic and richness. A total must-try!

5 Ingredient Butter Roasted Tomato Sauce

From The Comfort of Cooking

Makes 4 servings.

Ingredients:

• 1 (28 oz.) can whole peeled tomatoes (with juice)
• 8 garlic cloves, peeled and crushed
• 1/3 cup unsalted butter, cut into small pieces
• Optional-1/2 tsp. crushed red pepper flakes, or to taste
• Kosher salt, to taste
• 12 oz. dry linguine, spaghetti, cappellini, fettuccine, or preferred pasta

Preparation:

• Preheat oven to 425F degrees. 
• In a 9x13 baking dish combine tomatoes, garlic, and butter. Use your hands to crush the tomatoes and season with salt. 
• Cook for 15 minutes. Stir. Roast an additional 35-40 minutes, until softened and fragrant.
• Meanwhile, cook pasta according to directions and drain, set aside.
• Once tomato sauce is done, use a potato masher or fork to break up garlic and tomatoes for a chunky sauce or puree in a food processor or with an immersion blender for a smoother sauce. 
• Combine pasta and sauce and season with fresh herbs and/or Parmesan cheese, if desired. 
• Store leftover sauce in an airtight container, after cooking completely, in the refrigerator for up to 4 days. 

There's just something irresistible about a big bowl of pasta!