Macaroni with Baked Tomato Sauce

Maccheroni con Pomidori al Forno

Preparation info

  • Difficulty


  • Yield:



Appears in


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.


ripe tomatoes, peeled 4 lb 1.8 kg
extra-virgin olive oil ¼ cup 60 ml
dried macaroni or short tubular pasta, such as ziti, rigatoni, or penne or fresh macaroni or pasta 1 lb or lb 450 g or 675 g
garlic cloves, finely chopped 3 3
finely chopped parsley (see note) 2 tbsp 30 ml
freshly grated parmigiano-reggiano


  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 1 tablespoon (15 milliliters) of the olive oil.
  3. Bake the tomatoes for 1½ to 2 hours, until the liquid released by the tomatoes has almost completely evaporated and only a couple tablespoons of syrupy liquid remain.
  4. Bring a large pot of salted water to a rapid boil. Cook and drain the pasta.
  5. Heat the remaining olive oil in a wide skillet large enough to hold the drained pasta and stir in the garlic. Stir the garlic for about 2 minutes, until it releases its aroma. Stir in the parsley and tomatoes.
  6. Stir the tomatoes with a wooden spoon—this will cause them to break down into a sauce. Add the pasta and toss. Pass the Parmesan cheese at the table.