See my other recipes in English at - Vadani Kaval Gheta
I am getting nice homegrown tomatoes from few friends and from the local farmers market these days. So sweet and juicy! Few weeks back a classmate/colleague from my pottery class offered me some nice heirloom tomatoes from her backyard. She also offered few to another colleague/classmate. While we were adoring these glories, I asked her what was she planning use them for. And she gave me this pasta sauce recipe -
(Following proportions serves 2-3)
4 Large Tomatoes
1 large Onion
1 Bell pepper
1/4 tsp each Dried herbs like Oregano, Basil, Rosemary
2 cloves of Garlic
2 tbsp Olive Oil
freshly crushed black pepper
2 cups any kind (I used whole wheat Penne pasta)
Enough water to boil pasta
Pinch of salt
1/2 tsp olive oil
Preheat oven at 325 degree Fahrenheit. Line a baking dish with aluminum foil. Drizzle 1 tbsp olive oil in on the foil. Crush garlic cloves and add to the olive oil. Slice the tomatoes, onion and bell pepper. Now layer sliced tomatoes in the prepared baking dish, sprinkle salt and black pepper and 1/2 of the herbs. Now layer sliced bell peppers, sprinkle salt, black pepper. Repeat with sliced onions and then add remaining herbs. Drizzle remaining olive oil and put the pan in oven.
Bake for about 45 minutes. Boil 2 cups of pasta according to instructions on the packet with pinch of salt. Cook the pasta till just done, drain pasta add oil and keep aside.
Take the baking dish out of the oven and let it cool for about 4-5 minutes. Now carefully start mixing, mashing the tomatoes. Add the mixed sauce to cooked pasta. mix it well. Adjust the seasoning.
I used heirloom tomatoes, which are pretty big. If you are using tomatoes from supermarket take about 5-6. If you are using Roma Tomatoes then you will need about 8-9. Please cover the baking dish with aluminum foil in 20-25 minutes if you are planning to use supermarket tomatoes as they are not as juicy as heirloom tomatoes and the sauce becomes very dry.
If you are planning to use fresh herbs, take about 1 tbsp each finely chopped basil, rosemary and and oregano.
Please add your comments, suggestions to my original post @ Baked Tomato Sauce for My Pasta