Midnight Roma Tomato Pasta

Tomato Sauce, Parmesan Cream, Basil

Chef Jacob Siwak of Forsythia | New York

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Adapted by StarChefs  |  May 2025  |  Photo: Will Blunt

INGREDIENTS

Tomato Sauce:
Yield: 4 quarts
2½ cups olive oil
3 Visalia onions, julienned
30 Midnight Roma tomatoes, quartered
Kosher salt

Parmesan Cream:
Yield: 1½ quarts
590 grams heavy cream
175 grams grated parmesan cheese
5 grams kosher salt
Grated nutmeg

Tomato Pasta:
Yield: 1 serving
250 grams 00 flour
200 grams durum rimacinata
50 grams dehydrated tomato powder
50 grams tomato paste
4 eggs

To Assemble and Serve:
Yield: 1 serving
Kosher salt
Basil

METHOD

For the Tomato Sauce:
In a rondeau over medium flame, heat a splash of oil. Add onions and sweat until translucent. Stir in tomatoes and remaining oil. Season with salt. Reduce heat and cook 5 hours, stirring every 15 minutes. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Taste and adjust seasoning. Transfer to an airtight container and refrigerate.

For the Parmesan Cream:
In a pot over medium heat, add cream. Bring to a simmer, stirring often. Season with salt and nutmeg. Stir in parmesan, mixing until well incorporated. Remove from heat and, using a Vitamix Commercial immersion blender, purée mixture until smooth. Strain into an airtight container and refrigerate.

For the Tomato Pasta:
In a mixing bowl, combine flours and tomato powder. Transfer to a work surface and form a well in the center. Add tomato paste and eggs to well. Using a fork, gently mix to combine. Knead until dough comes together, adding water if needed for consistency. Wrap tightly in plastic wrap and let rest 40 minutes at room temperature. Once rested, shape dough into desired pasta shape. Reserve. 

To Assemble and Serve:
In a pot over medium heat, bring salted water to a boil. Add Tomato Pasta and cook 4 minutes, or until just al dente. Strain, reserving Tomato Pasta and cooking liquid separately. In a pan over medium heat, bring Tomato Sauce to a simmer. Add cooked Tomato Pasta and toss to coat, adding reserved cooking liquid if needed to achieve desired consistency. Transfer to a serving bowl. Top with 4 dollops Parmesan Cream. Garnish with basil.

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