Every family must have, among the dishes it cooks, some whose taste touches a chord of special satisfaction, some they never tire of making. In our family, one such dish is the tomatoes baked with garlic, olive oil, and parsley, whose recipe I first gave in
Once, when I had some left over from the previous day, I was at a loss to satisfy my husband’s and son’s yearning for a different-tasting pasta. Then I remembered the tomatoes in the refrigerator. I mashed them through a food mill, added a trickle of olive oil and a little hot pepper, and I had a marvelous new tomato sauce that tasted unlike any other.
If you have never before had these tomatoes and would like to try them on their own, stop at the end of step 2 in this recipe. They can be served hot, but are tastiest at room temperature.
© 1986 Marcella Hazan estate. All rights reserved.