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.
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
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.
Add the cooked, drained pasta with the sauce. Then add 1/2 cup Parmesan cheese, 1/2 cup fresh basil and toss together.
Happy dinnertime. XO