Oven-roasted tomato sauce
Serves 4 to 6
This dish takes no time at all to put together. Basil can be used instead of oregano. Recipe from "Spaghetti Sauces: Authentic Italian Recipes From Biba Caggiano."
3 1/2 to 4 pounds fresh tomatoes
1/2 cup extra virgin olive oil
Salt and freshly ground pepper, to taste
2 cloves garlic, minced
1/3 cup fresh oregano leaves or 1/4 teaspoon dried oregano
1 pound spaghetti
1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
Preheat oven to 300 degrees.
Wash and cut tomatoes into large chunks and place them in a large bowl. Toss with oil and season with salt and pepper. Stir in garlic and oregano, toss well, taste and adjust the seasoning. Spread the mixture on a lightly oiled baking sheet and bake for 15 to 20 minutes until tomatoes have softened and have a somewhat shriveled texture. Remove from oven.
Meanwhile, cook spaghetti in boiling salted water according to package directions.
Drain pasta and place in a warm serving bowl. add the tomatoes and toss to combine. Add a little more olive oil, if needed, and serve with a generous sprinkle of cheese.