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Recipes Specialties Make Ahead
Recipes Specialties Make Ahead
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| Servings: | 4-6 |
| Author Notes: |
Tomatoes become intensely sweet and savory when gently baked -- the oven baking seems to concentrate their flavor more than simply simmering or stewing them on the stove, as with most tomato sauces. This dish comes from Puglia. |
| Ingredients: |
4 pounds ripe tomatoes, peeled 1/4 cup extra-virgin olive oil 1 pound dried macaroni or short tubular pasta such as ziti, rigatoni, or penne OR 1 1/2 pounds fresh macaroni or pasta 3 garlic cloves, finely chopped 2 tablespoons fresh parsley freshly grated parmigiano-reggiano |
| Instructions: |
Makes 4 Pasta Course Serving or 6 Main Course Servings 1. Preheat oven to 400°F (200°C). Cut thee tomatoes in half, crosswise, squeeze out and discard the seeds, and chop the tomatoes coarsely into chunks. 2. With 1 tablespoon of the olive oil, brush a baking dish or roasting pan that is just large enough to hold the chunks of tomato in a single layer. 3. Bake the tomatoes in the oven for 1 1/2 to 2 hours, until the liquid released by the tomatoes has almost completely evaporated and only a couple of tablespoons of syrupy liquid remain. 4. Bring a large pot of water to a rapid bowl. Cook and drain the pasta. 5. Heat the remaining olive oil in a wide skillet and stir in the garlic. Stir the garlic for about 2 minutes, until it releases its aroma, and stir in the parsley and cooked tomatoes. |
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