I've been making this Marcella Hazan recipe every summer for years.
Absolutely delicious when tomatoes are at their peak.
Do not attempt to make this with store bought tomatoes or anything but dead ripe, juicy, old fashioned specimens from your local farmer.

You'll need a food mill.

Ingredients:
2 lbs of tomatoes as described above
2 cloves of chopped garlic
3 tbsp chopped fresh parsley
1/2 cup good olive oil (divided)
Salt
Pepper
Red Pepper flakes

Directions:
Place an oven rack on the upper most level and set the temp to 400 degrees.

Slice the tomatoes through the middle and place them (snuggly) cut side up in an oven proof baking dish.

Insert some of the garlic into the cavities of each tomato.

Season with salt and pepper to taste

Sprinkle the parsley over the tomatoes

Drizzle 1/4 cup of the olive oil over the tomatoes
Bake for about an hour and a half or until tomatoes turn lightly brown and begin to collapse.

Place a food mill over a medium sized bowl.

Using a slotted spoon transfer the tomatoes to the food mill and puree.

Add the remaing 1/4 cup olive oil and a pinch of red pepper flakes.

Cook one pound of your favorite pasta shape, drain and put into a heated bowl.

Pour sauce over pasta and stir to coat well.

Sprinkle with freshly grated Parmigiano Reggiano and serve some extra on the side.

Last edited by DollyLongstaff (8/25/2015 12:45 pm)