This recipe has become one of my top favorites of Dave’s…..it’s amazing with pasta and with or without meat….sometimes I consider eating the sauce by itself…..out of a bowl…..with no utensils 😉 mmmmmmm
10-12 tomatoes on the vine (cut in half)
2 fresh basil bunches
4 sprigs fresh oregano
4 star anise
2 pinches of dried basil
2 pinches of dried parsley
2 bay leaves
6 garlic cloves (roughly chopped)
1 vanilla bean (sliced open)
salt & pepper
sugar to taste (if tomatoes too acidic)
vinegar to taste (if tomatoes too sweet)
Pasta water (save from cooked pasta)
Coat non-stick skillet with olive oil, heat to medium/high heat, place tomatoes in skillet face down, cook until softened, about 6-7 minutes. Once tomatoes are softened press down to help release liquids, add remaining tomatoes if necessary, repeat. Stir sauce as needed. Reduce heat to low simmer add all remaining ingredients except the garlic and basil. Simmer for about an hour until reduced by half, add the garlic, continue to simmer for about 30-45 minutes until reduced by half. Add olive oil and pasta water as needed for desired thickness. Add fresh basil, continue to simmer 5-10 minutes. Serve over pasta of choice.
*Note- For maximum flavor, prepare sauce the day before serving & my oh my ENJOY!!!