Garden Series: Authentic Roasted Garden Marinara

By Nicely | August 30, 2020 |

So my friend Laurie and I love food. We love recipes. We were talking about the abundance of tomatoes, and she suggested I look up a recipe done by Tony Caputo online, years ago. So I went home and searched trusty google. And there is was. In all it’s glory.

Mr. Caputo showed how to make this authentic marinara, and here’s my version.

Authentic Marinara

8 large tomatoes, cored and cut in half

1/2 cup gluten free bread crumbs

1 tsp. Kosher salt

2-3 garlic cloves, or 1 tsp. garlic powder

1/2 cup fresh parsley or 1 tbsp. dried parsley

Olive oil

1 lb. ziti, rigatoni, fusilli pasta

Preheat your oven to 435 degrees. Core your tomatoes, and cut your tomatoes in half, place them on a large baking sheet. (If they aren’t rounded just right, slice a bit off the bottom to level out the tomato.) Top with a light drizzle of olive oil, garlic, kosher salt, bread crumbs and parsley.

THINK: Stuffed tomato flavors with pasta. YUM!

Bake your tomatoes for 35-40 minutes. Remove from the oven.

Mash the hot tomatoes with the juices. The bread crumbs will thicken the sauce. You can also put the tomatoes and juices in a large skillet, and simmer briefly to reduce the juices.