Great Spaghetti Sauce Cookoff: Baked Tomato Sauce

By Linda Ligon
December/January 1992
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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.

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• 2/3 cup olive oil
• 1 1/2 pounds Italian plum tomatoes, sliced lengthwise
• 1/4 cup grated romano cheese
• 1/4 cup dry bread crumbs
• 3 cloves garlic, finely chopped
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

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° or 400°. Combine baked tomatoes with penne pasta, toss, and serve immediately.

Andrea Giunta
Denver, Colorado


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