A simple recipe for Roma tomato basil pasta sauce is served over al dente bucatini with fresh mozzarella slices. With a few simple ingredients, this slow-cooked tomato sauce brightens your pasta dishes beautifully. Let this simple pasta dish take center stage this tomato season.
I love tomato season. It reminds me of growing up when the hallway in our home would house boxes of the end-of-season tomatoes my mother would pick before the first frost hit. We would snack on fresh tomatoes like they were apples, and the scent of tomato plants permeated the home. It’s a wonderful memory of mine that inspired me to make this Roma tomato sauce with bucatini.
Your family probably has its favorite pasta shapes, as does mine. So when I said I was making bucatini, there were a few perplexed faces. In fact, I don’t even recall the last time I used this pasta. But it’s a fun long noodle that goes great with this red sauce.
Are you into pasta dishes? Be sure to try our Mediterranean chicken pasta dinner, Which is simple and perfect for a quick weeknight meal.
Why You Will Love This Bucatini Pasta Dinner.
A Handful Of Ingredients. This homemade pasta sauce uses just a few fresh ingredients to make a delicious meal the whole family will love.
It Uses Excess Produce: If you’ve had a bumper crop of tomatoes this year, this recipe uses 26 whole tomatoes!
It’s Freezer-Safe. If you’re not into canning, you can cool the red sauce and freeze it in freezer-safe bags!
Let’s Start Making The Slow-Cooked Tomato Sauce.
Start by selecting nice, fresh Roma tomatoes. Right now, cases of tomatoes fill our local grocery stores. In fact, I bought a half bushel for just $8.88. That’s a whole lot of tomatoes to work with.
Pick out 26 of the best juicy ripe tomatoes for your sauce recipe. Get out the colander to wash them thoroughly before adding them to a large stockpot on the stove. Now add two cups of water and heat on high. When the tomatoes on the bottom cook in the water, their skins will burst and peel easily off the tomato. You can leave the skins on the burst tomatoes as we are pureeing the sauce afterward, or if you prefer no skins, take the time to pick them out of the pot. I lifted each burst tomato with tongs and peeled them in the pot.
Discard the tomato skins and work over high heat until all the tomatoes are peeled. Now, you can reduce the temperature to simmer and crush the tomatoes in the pot using a potato masher. Once crushed, leave the pot uncovered to cook and go to cut up the onions.
Dice the onion into smaller pieces and add it to the tomato with eight chopped garlic cloves, one tablespoon of oregano, and half a tablespoon of black pepper. Stir it now and then with your wooden spoon to keep it from sticking.
We want to reduce the sauce as much as possible, so we wait and we stir.
After two hours and twenty minutes, my sauce was ready to remove from the element. Let it cool for a bit before adding it to the blender container. Then, you can add the fresh basil leaves to the sauce and hit the puree button on your blender until the sauce fully incorporates the fresh basil.
Remove the jar from the blender and set aside while you cook the bucatini. Follow the package instructions to get al dente pasta. Once cooked, drain the pasta in your colander, return it to the pot, and add as much of your pasta sauce as you wish. Remember, unused pasta sauce can either be jarred or frozen. I opted to freeze. You will want to let it cool 100% before sealing the bags you’re freezing it in.
Meanwhile, you can slice the fresh mozzarella bocconcini and add it to the pasta for dinner. Just before serving, add a sprig of baby basil leaves for garnish. This pasta is great alongside grilled meats like steak or chicken.
Ingredients:
Roma Tomatoes: These tomatoes are often sold in cases at the end of the summer season. They are particularly suited to making pasta sauces.
Water: It keeps the tomatoes from burning while they cook to bursting.
Yellow Onion: This onion brings a sweetness to the red sauce.
Fresh Garlic: The pungent root adds depth of flavor to the bright tomato base.
Black Pepper: Adds a little heat and elevates the sauce.
Oregano: This dried herb hints of Italian flavor to the sauce.
Fresh Basil: This herb is a classic pairing for fresh tomatoes.
Bucatini Pasta: I used De Cecco #15 pasta.
Bocconcini: This fresh mozzarella has a light flavor but high meltability, making it a delightful pasta addition.
Substitutions And Add-Ins For This Pasta Sauce:
Roma Tomatoes: Any other variety of tomatoes, such as plum or San Marzano, can be used.
Water: Chicken or vegetable broth for a richer flavor. Use an equal amount of water.
Yellow Onion: Red onion or shallots can be used for a milder flavor.
Fresh Garlic: Garlic powder or garlic paste can be used, though fresh garlic provides the best flavor. Adjusting to taste, use an eighth of a teaspoon of garlic powder for each garlic clove.
Black Pepper: White pepper for a milder taste, or red pepper flakes for a bit of heat.
Oregano: Dried Italian seasoning or thyme can be used. Fresh oregano is ideal if available.
Fresh Basil: The dried herb can be used in place of fresh. Use about 1/3 of the amount of fresh basil called for.
Bucatini Pasta: Spaghetti, penne, or fettuccine are alternatives for red sauce.
Fresh Mozzarella: Other fresh cheeses like burrata or provolone can be used.
Expert Tips, Serving And Storing Suggestions For The Pasta Sauce:
Tip #1: Choose High-Quality Tomatoes: For the best flavor, select firm, ripe Roma tomatoes free of blemishes. The fresher the tomatoes, your sauce will be richer and more vibrant.
Tip #2: Proper Peeling Technique: To make peeling tomatoes easier, use tongs to lift each tomato from the pot once the skins burst. This method helps you remove the skins directly in the pot, reducing mess and ensuring you don’t waste any precious tomato flesh.
Tip #3: Reduce and Cool the Sauce Correctly: Allow the sauce to reduce uncovered to intensify its flavor. Stir regularly to prevent sticking. After blending, let the sauce cool completely before storing it. If you’re freezing the sauce, portion it into airtight containers or freezer bags and ensure it’s thoroughly cooled to avoid condensation and ice crystals.
Serve your tomato basil sauce over al dente-cooked pasta for a delightful meal. Mix in slices of fresh mozzarella and garnish with baby basil leaves for a burst of flavor and freshness. This sauce pairs beautifully with grilled meats like steak or chicken, making it a versatile and delicious addition to your dinner table.
Allow the tomato basil sauce to cool fully before transferring to airtight containers for storage. You can refrigerate it for up to a week or freeze it in portions for up to three months, making it easy to enjoy this homemade sauce anytime.
To freeze the tomato basil sauce, first allow it to cool to room temperature. Then, pour the sauce into freezer-safe bags, leaving about an inch of space at the top to allow for expansion. Seal the bags tightly only after fully cooled, removing the air to prevent freezer burn. Lay the bags flat in the freezer to save space and make them easier to stack. For convenience, label each bag with the date and contents before freezing.
Did you make this tasty tomato sauce? Please rate the recipe and leave a comment sharing your thoughts and any variations you tried. Your feedback helps us create great food for you!
Bucatini With Roma Tomato Basil Pasta Sauce & Bocconcini Mozzarella.
Equipment
- Stockpot
- Blender
- Colander
- Tongs
- Potato Masher
- Tablespoon
Ingredients
- 26 Roma Tomatoes Whole
- 3 Lrg Yellow Onions Chopped
- 1½ Cup Water
- 8 Cloves Garlic Chopped
- 1 Tbsp Dry Oregano
- ½ Tbsp Black Pepper
- ½ Cup Fresh Basil Leaves Firmly Packed-8 Lrg Leaves
- 1 Cup Bocconcini Cheese Sliced
- 1 Pkg Bucatini Pasta De Cecco #15
Instructions
- In large stockpot add the washed Roma tomatoes whole.26 Roma Tomatoes
- Measure and add the water. Turn onto high heat and allow to boil so tomatoes burst skins.1½ Cup Water
- Using tongs remove and discard the tomato skin.
- After the skins are removed use a potato masher to mush the whole tomatoes.
- Reduce heat to simmer and simmer uncovered.
- Add the spices, garlic and onion. Continue to reduce the sauce for two hours stirring occasionally.3 Lrg Yellow Onions, 8 Cloves Garlic, 1 Tbsp Dry Oregano, ½ Tbsp Black Pepper
- Check the consistency of the sauce. You want most of the liquid to have cooked off before removing from heat.
- Once desired consistency has been reached remove from heat and allow to cool some. You can speed this up by stirring the pot now and then.
- Add the sauce to the blender with fresh basil leaves.½ Cup Fresh Basil Leaves
- Puree on high until basil has been incorporated.
- On stove heat pasta water as instructed on pasta directions.
- Cook pasta to al dente and drain.1 Pkg Bucatini Pasta
- While pasta is cooking drain the cheese and slice each pearl of fresh mozzarella into four.
- When pasta has been drained return it to the pot and add as much of the red sauce as you wish.
- Add then the cheese and mix well.1 Cup Bocconcini Cheese
- Serve immediately with a sprig of additional basil leaves for garnish. Smaller leaves look nice.
- Jar cooled remaining sauce and keep in fridge for up to one week.
- Or freeze the cooled sauce in freezer safe containers or bags for up to three months.