Tomato pasta




Tomato pasta



  • 810 tomatoes (of all varieties—chopped)
  • 2 tbsp extra virgin olive oil
  • 2 shallots (small dice)
  • 68 cloves garlic (minced)
  • 2 carrots (diced)
  • 1 tbsp dried Italian seasoning
  • 1 tsp paprika
  • 1 1/2 tbsp gochujang sauce
  • 1 tbsp balsamic vinegar
  • 1/4 cup red or white wine
  • 4 bay leaves


  1. In a large stock pot or Dutch oven, add olive oil over medium high heat. Add shallots and garlic and cook until translucent. Add carrots, paprika, and Italian seasoning.
  2. Next add gochujang sauce and stir until all veggies are evenly coated.
  3. When bottom of pot begins to turn brown, deglaze with balsamic vinegar and wine, scraping up the brown bits. Let the wine cook down into a thick consistency before adding chopped tomatoes (I keep the skin and seeds).
  4. Stir until tomatoes are coated and add bay leaves. Bring to boil and then lower heat to medium-low. Cook until sauce is thick and hearty. Remove bay leaves. Serve as is or use immersion blender to smoothen the sauce before serving.



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