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Romanita Tomatoes

Dan’s Fresh Produce in-house Chef Gregg Prawdzik

Mostly enjoyed whole on top of salads and such, but they also make for a great sauce. Here are two recipes for the price of one.

Serves 4
2 lb romanitas
1 head whole garlic, peeled, sliced
1 bunch fresh basil
½ cup extra virgin olive oil
salt and pepper to taste
1 lb pork sausage (optional)
½ lb summer squash
1 lb of your favorite pasta
½ cup ricotta cheese

MISE EN PLACE: Grill sausage and squash. Allow to cool, dice in large pieces and set aside.


COOKING: Add all ingredients to a bowl (except sausage and squash) and toss to coat. Pour onto a sheet pan a bake at 400F until the skin of the tomatoes wrinkle. Remove from heat and set aside.
Meanwhile, cook pasta as instructed and heat a large sauté pan on medium heat. When pasta is finished, add to sauté pan with ½ cup of the pasta water. Add tomatoes, squash and sausage. Toss to coat evenly and drizzle more olive oil on top. Plate and garnish will a dollop of ricotta cheese.

NOTES: Follow the instructions above to roast the tomatoes. Add all of the roasted vegetables to a food processor. You can remove the skins of the tomatoes easily if you wish by pinching the skins as you transfer them to the food processor. Or you can use a food mill and avoid having the pinch the skins. Heat sauce pan and add ½ cup of your favorite red wine. Puree the tomatoes and transfer liquid to the sauce pan. Cook on medium heat, stirring frequently to avoid scorching the pan until it reaches your desired consistency. Season with more fresh basil (chopped), salt and sugar to balance the acidity if desired.