Rustic Roasted Red Sauce with Pancetta and Fresh Basil

Wow! This is really f*cking good!

(serves four)

~8 cups fresh tomatoes, chopped into chunks
4 cloves garlic, whole
2t garlic pepper or equivalent mix of pepper, garlic powder and salt
~1c olive oil
1/2c raw pancetta, minced
1 medium onion, any variety, minced
1c fresh basil, minced
salt and pepper to taste
mesquite chips for smoker

I love roasted tomatoes. They are mellower than sundried tomatoes and much more versatile. In a 9x12 baking pan (pyrex or non-coated metal) toss chopped tomatoes with 1/2 cup olive oil and garlic pepper. Throw whole garlic cloves on top. Set the pan directly on your grill. Set your smoker box nearby and place moist mesquite chips accordingly. Close grill. Heat to very hot (approximately 450 F). Maintain this temperature for about an hour, checking occasionally. You want to roast your pan of tomatoes until the edges blacken and 2/3 of the juice is cooked off. Smoke ‘em good! When satisfied, remove from grill and scrape into a ceramic bowl or glass measuring cup. Using a hand mixer (or food processor) beat the sh*t out of the toms and garlic until you have a nice paste. Set it aside. In a medium saucepan or skillet, cook onion and pancetta in a little oil until done. Add tomato paste and cook a little more. Add a little extra olive oil to avoid sticking. Salt and pepper to taste. Remove from heat. Prepare noodles for four people in salted water. Drain and rinse finished noodles. Pile noodles on plates, add sauce, then add fresh basil liberally. An alternative would be to mix everything together and serve family style. Serve this dish with a good, acidic red wine like Luna Sangiovese or McManis Petite Sirah.

Wow! Awesome!

P.S. You don't have to smoke the toms, but the mesquite smoke adds something magical to an already great dish.