Baked Tomato Sauce

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Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

Contains GlutenEggsMilk Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Preheat oven to 425 F.
Cover bottom of baking dish with oil. Dip the cut sides of tomatoes in oil, then place cut side up. Tomatoes should fit closely together in one layer. Combine the cheese, bread crumbs, garlic, oregano, pepper and salt and sprinkle evenly over tomatoes.
Bake for 40 minutes. If drippings start to burn, turn oven down to 375 F. or 400 F. Combine baked tomatoes with penne pasta, toss, and serve immediately.
The editors wrote: "Elegantly easy, that's what this sauce is. It's one of several we received that rely on baking, roasting or grilling tomatoes and other vegetables for deep, rich flavor."
Recipe from Andrea Giunta of Denver, CO in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 79. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini