Oven Roasted Tomato Sauce
Ingredients
- Three 32-ounce cans whole peeled tomatoes
- 6 cloves garlic, smashed
- 4 sprigs fresh oregano
- 4 sprigs fresh rosemary
- Two 2-inch Pecorino-Romano rinds, plus grated Pecorino-Romano, for serving
- 1/4 to 1/3 cup extra-virgin olive oil, plus additional for drizzling
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- One 16-ounce box pasta, such as spaghetti
- 4 tablespoons unsalted butter
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