"I think using animals for food is an ethical thing to do, but we've got to do it right. We've got to give those animals a decent life and we've got to give them a painless death. We owe the animal respect."
Every family has its own version of marinara sauce that’s been passed down from generation to generation. One of my favorite versions, Roasted Tomato Marinara, is delicious tossed with any shape pasta and sprinkled with parmesan cheese.
EASY ROASTED TOMATO MARINARA
3 lbs fresh local tomatoes
2 small onions, coarsely chopped
4 cloves garlic, whole, peeled
1 handful fresh basil, chopped
2 tsp coarse kosher salt
freshly ground black pepper
½ cup extra virgin olive oil
Preheat oven 450 degrees.
Core each tomato and cut in half. Scoop out any excess seeds. Spray a rimmed baking sheet with cooking spray. Place the tomatoes (skin side up), onion, and garlic in a single layer on the baking sheet. Roast in the oven for 1 hour. Allow to cool slightly.
Using your fingers, pull the tomato skins off of each tomato. Discard the skins. Scoop the tomatoes, onions, and garlic into a mixing bowl and mash with a potato masher. Stir in the fresh basil, salt, black pepper, and olive oil. Refrigerate overnight to allow the flavors to meld.