One of the lightest, sweetest, and freshest-tasting tomato sauces we’ve ever created. Served with just one ounce of angel hair pasta per person, it is delicious, satisfying, and light.
2clovesgarlic, finely slivered
2cups diced fresh plum tomatoes
2cups diced drained canned plum tomatoes
Pinch of nutmeg
Salt and freshly ground black pepper, to taste
4tablespoons coarsely chopped fresh Italian (flat-leaf) parsley
3cups halved and slivered onions
Heat ¼cup of the olive oil in a saucepan over low heat. Add the garlic and cook until it just softens, 1½ to 2 minutes. Do not brown.
Add the fresh and canned tomatoes, nutmeg, and salt and pepper. Stir, and cook, uncovered, over medium heat for 10 minutes. Then add 2tablespoons of the parsley and remove the pan from the heat. Keep warm.
While the sauce is cooking, preheat the broiler. Line a baking sheet with aluminum foil. Spread the onions on the foil, and sprinkle with the remaining ¼cup olive oil and black pepper to taste. Toss well. Place the onions 3 to 4 inches from the broiler heat, and cook until they are wilted and slightly brown, 5 to 6 minutes. Carefully stir the onions around a bit while they are broiling. Set aside.
To serve, divide the tomato sauce among four bowls or plates, and place a serving of pasta (we prefer angel hair with this sauce) in the center of the sauce. Top with broiled onions, and sprinkle with the remaining 2tablespoons parsley.