|Serving Size: 6|
|from 1,000 Italian Recipes, by Michele Scicolone||Prep Time: 1 hrs.|
Author's note: I like to do the roasting ahead
of time, then toss the room-temperature sauce with
hot pasta such as penne or fusilli. My friend Suzie
O'Rourke tells me her favorite way to serve it is
as an appetizer slathered on slices of toasted Italian
Place a rack in the center of the oven. Preheat the oven to 400° F. Oil a 13 x 9 x 2-inch nonreactive baking pan.
Coarsely chop round or plum tomatoes into 1/2-inch pieces. Cut cherry or grape tomatoes into halves or quarters.
Spread the tomatoes in the pan. Sprinkle with the garlic, salt, and crushed red pepper. Drizzle with the olive oil and stir gently.Roast 30 to 45 minutes or until the tomatoes are lightly browned. Remove the tomatoes from the oven and stir in the herbs. Serve hot or at room temperature.I used a combination of round, cherry, and yellow grape tomatoes (thank you Heather and Ming Ming), along with fresh garlic from farmers' market. And I had some tiny, incredibly hot red fresh chili peppers in the fridge, so I finely chopped one of those and used it in place of the crushed red pepper flakes. The herbs I used from my garden were basil, chives, and parsley.
The flavor of this roasted sauce was fresh, and yet rich and deep. It was the best. If I'm really on the ball, I'll make another batch of this and freeze it. It would be such a sweet reminder of summer, later on. I present a small dish only because my photo skills cannot handle much more (or even that!). But for the festa, consider this a huge platter.