Baked Tomato Sauce Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
2/3 cup: Olive oil,
1 1/2 lbs: Italian plum tomatoes, sliced lengthwise
1/4 cup: Grated Romano cheese,
1/4 cup: Dry bread crumbs,
3: Garlic cloves, finely chopped
1 tsp: Dried oregano,
Salt and pepper, to taste
Penne,
Directions:
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, thats what this sauce is. Its
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.
Source from luhu.jp
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, thats what this sauce is. Its
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.
Source from luhu.jp