Baked Tomato Sauce

Title:
Baked Tomato Sauce

Yield:
1 Batch

Categories:
Italian,
Sauces




Ingredients:





   2/3 c  Olive oil


 1 1/2 lb Italian plum tomatoes


          -- sliced lengthwise


   1/4 c  Grated Romano cheese


   1/4 c  Dry bread crumbs


     3    Garlic cloves


          -- finely chopped


     1 ts Dried oregano


          Salt and pepper; to taste


          Penne






 Preheat oven to 425 F.


 


 Cover bottom of baking dish with oil.  Dip the cut sides of tomatoes in


 oil, then place cut side up. Tomatoes should fit closely together in one


 layer. Combine the cheese, bread crumbs, garlic, oregano, pepper and salt


 and sprinkle evenly over tomatoes.


 


 Bake for 40 minutes.  If drippings start to burn, turn oven down to 375 F.


 or 400 F.  Combine baked tomatoes with penne pasta, toss, and serve


 immediately.


 


 The editors wrote: "Elegantly easy, that's what this sauce is. It's one of


 several we received that rely on baking, roasting or grilling tomatoes and


 other vegetables for deep, rich flavor."


 


 Recipe from Andrea Giunta of Denver, CO in "Great Spaghetti Sauce Cookoff"


 article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg.


 79.  Posted by Cathy Harned.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini