Garden Series: Authentic Roasted Garden Marinara

Authentic garden marinara. WOWZA

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

The BEFORE.

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.

The AFTER.

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.

The AFTER AFTER.
Cook your pasta until tender but has a bite to it. Remember to salt your water! Choose a pasta that is thick, has ridges, and can hold up to this rustic sauce.

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

Adding basil at the end of the dish makes the flavor more fresh.
THE FINAL. Top with some fresh cheese and serve.

Happy dinnertime. XO

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