Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery
Serves 4
4 lbs. Ripe tomatoes in a large dice from any vendor at the market (this is a good way to use seconds)
1 bunch Red Torpedo Onions from Four Root Farm, sliced in ½ moons about 2 cups
6 cloves of garlic, smashed
2 ounces Grape seed oil or Vegetable oil
2 ounces good olive oil
1 Bunch Fresh Basil, leaves picked of and coarsely torn
Salt, pepper and red pepper to taste
4 Tbsp butter to finish (for Vegan version omit butter)
Warm the Grape seed oil In a heavy 4-5 qt. pot on medium heat. When it’s hot add the smashed garlic and cook 2 or 3 minutes. Add the onion and cook until the onion is clear. Add the tomatoes and bring them to a simmer, lower the heat to medium low and cook about 15-20 minutes, until the onions are fully cooked and starting to thicken the sauce. Add the Olive oil, basil, salt, pepper and red pepper and butter if using. Continue to simmer another 10 minutes and serve over 1 -1 ¼ pound of pasta of your choice with grated Romano or Parmesan.