Pasta sauce is easy to make in the Sun Oven. The trick is to allow some of the moisture to escape from the pot without letting condensation build up in the cooking chamber. I’ve found that putting a tea towel over the pot and setting the lid slightly ajar does the trick. I usually make the sauce in the early afternoon while the sun’s shining and cook the pasta on the stove at dinner time.
Sun Oven Pasta Sauce with Black Olives
1/4 cup olive oil
2 large cloves garlic, finely chopped
2 tablespoons flat-leaf parsley, finely chopped
2 cups canned whole peeled tomatoes, with their juices, coarsely chopped
10 black olives, pitted and julienned
Set Global Sun Oven out to preheat.
Heat the oil and garlic in a pot over medium-high heat just until the garlic starts to change color, about 1 minute. Stir in parsley then the tomatoes. Season with salt and pepper. Cover the pot with a tea towel and set the lid slightly ajar. Transfer pot to Sun Oven and cook until the tomatoes have reduced and separated from the oil, about 1 hour.
Makes enough sauce for 1 pound of pasta