The key to this simple sauce is the garlic. Don’t let it turn brown in the hot oil, not even a little, or it will make the sauce bitter. That’s why I prefer to start the sauce out on the stove where I can keep a close eye on it. Once the tomatoes are added, however, the gentle heat of the Sun Oven is ideal for coaxing out and melding the flavors.
Sun Oven Fresh Tomato Sauce
3 tablespoons olive oil, divided
3 large cloves garlic, peeled and thinly sliced
2 pounds fresh ripe plum tomatoes, peeled, seeded, and sliced lengthwise*
1/4 cup fresh basil leaves, torn into 1/2-inch pieces
Freshly grated Parmesan cheese
Set Sun Oven out to preheat.
Heat two tablespoons of the oil and the garlic into a large pot over medium heat and cook until the garlic begins to sizzle, about 2 minutes. Stir in the tomatoes just before the garlic starts to change color. Turn off the heat. Cover the pot with a dark tea towel and set the lid slightly ajar. Transfer to the Sun Oven and cook until the tomatoes have reduced and separated from the oil, 45 minutes to 1 hour.
Prepare the pasta according to the instruction on the package while the sauce is cooking.
Remove the pot from the Sun Oven. Stir in the basil and season to taste with salt. Toss the cooked pasta with the sauce in the pot and the remaining tablespoon of the oil. Dust each serving with freshly grated cheese.
Makes enough sauce for up to 1 pound of pasta.
*To easily peel the tomatoes drop them in boiling water for 1 to 2 minutes.