A Roasted Homage To Marcella Hazan'S Perfect Tomato Sauce

• 7-8 Roma Tomatoes, final number of tomatoes depending on their size
• 1 Yellow Onion
• 2 Anchovies
• 7 tablespoons Butter
• 2 pinches Salt, add more to taste
• 2 pinches Pepper, add more to taste
• 1/3 cup Parmigiana Cheese, grated
• 2 dashes Extra Virgin Olive Oil, more if needed

1. Heat oven to 425 degrees.rnrnWash and quarter the roma tomatoes, adding them face up (seed side) into a roasting dish.
2. Chop a yellow onion into a large dice, and scatter among the tomatoes in the roasting dish.
3. Chop and distribute the two anchovies (along with some of their oil - I use Cento flat fillet anchovies, but feel free to use any brand), adding to the tomatoes & onion.
4. Cube the 7 tablespoons of butter and evenly distribute throughout the dish. Add a few generous dashes of olive oil, salt and pepper and toss gently. Put in the oven for 50 minutes, tossing 2-3 times throughout the cooking process.
5. While the tomatoes are roasting, boil salted water. Add in 2/3 pound of your favorite pasta (I used rigatoni here), and cook to al dente. Before draining, preserve a cup of the pasta water.
6. Once the tomatoes are sufficiently roasted (you should see some beautiful dark coloration around the sides of the tomatoes), add them into the now empty pasta pot, toss back in the cooked pasta and some dashes of the pasta water, and let simmer together for 2-3 minutes.
7. Serve pasta in a bowl and top with grated parmigiana cheese, torn basil leaves & fresh ground black pepper, if desired. Buon Appetito!

tomatoes, onion, anchovies, butter, salt, pepper, parmigiana cheese, dashes

Taken from food52.com/recipes/81083-a-roasted-homage-to-marcella-hazan-s-perfect-tomato-sauce (may not work)