Baked tomato sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil |
| 3 | larges | Tomatoes, unpeeled & cubed |
| 3 | eaches | Garlic cloves, minced |
| 1 | each | Dried red chile, minced |
| 2 | teaspoons | Basil |
| 2 | tablespoons | Parsley |
| 1½ | teaspoon | Oregano |
| ½ | teaspoon | Marjoram |
| Rigatoni, served hot | ||
Directions
In a casserole, toss the olive oil, & tomatoes. Cover with a tight fitting lid, preferably place a piece of foil between the lid & the dish to ensure that there is a good seal. Place in an oven preheated to 350F. Let bake for 3 hours. The sauce will reduce considerably in this time.
Remove the casserole from the oven, discard the foil. Stir in the chile, garlic & herbs. Return to the oven & let bake for another 10 minutes. Serve tossed with rigatoni or with some other pasta of your choice.
NOTE: You could peel the tomatoes if you desire, but you will lose the tanginess that the peel gives to the sauce.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 06-22-95