James Peterson

Macaroni with Baked Tomato Sauce

Maccheroni con Pomidori al Forno

Preparation info
  • Yield:

    6

    Pasta-course
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Tomatoes become intensely sweet and savory when gently baked—the oven baking seems to concentrate their flavor more than simply stewing or simmering them on the stove, as in most tomato sauces. This dish comes from Puglia.

Ingredients

ripe tomatoes, peeled 4 lb

Method

  1. Preheat the oven to 400°F (200°C). Cut the tomatoes in half crosswise, squeeze out and discard the seeds, and chop the tomatoes coarsely into chunks.
  2. Brush a baking dish or roasting pan just large enough to hold the tomatoes in a single layer with