Baked Tomato Sauce
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
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
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