Roma tomatoes are the perfect tomatoes with which to make pasta sauces. They are inexpensive with a depth of flavor and robustness that brings a taste of Italy to any pasta dish.
1 tablespoon extra virgin olive oil
1/2 red onion, diced
3 cloves of garlic, peeled and minced
5 large Roma tomatoes, chopped
1/4 cup water
Sea salt and black pepper to taste
1 teaspoon oregano
1/2 teaspoon rosemary
1/4 teaspoon ground cumin
1/4 cup parsley
Heat the oil in a large fry pan or wok. Add the onion and sauté the onion over medium heat until it turns opaque. Add the garlic and sauté for another minute. Add the tomatoes and water and stir. Add the salt, pepper, oregano, rosemary and cumin. Simmer the tomatoes and spices together until they turn into a sauce. Press the tomatoes with your spoon every 30 seconds as they cook to help them release their juices. Add extra water as needed to achieve the desired consistency. Add the parsley allowing it to heat through just until it wilts. Serve hot over your favorite whole-grain pasta.