baked tomato sauce

Go with me here for a second...

Let's pretend you are at the movies. Small bag of ten dollar popcorn in your hand, five dollars refreshing beverage of your choice to quench your thirst, an empty wallet to see a crappy action summer movie just so you could be out of the oppressive heat? Priceless.


Lights dim and the best part of the movie comes up: THE TRAILERS!

Cue Action Music...

In a world of fast cars and even faster women. There's one one who can out cook them all. Meet Evil Chef Mom. When her tomatoes in her garden are coming in FAST and FURIOUS... she has no choice but to go at them hard!

Sharpen your knives and start your engines.

Fast and Furious: A4 The Road To Pomodoro

If you don't make this dish she will drive to your house and kick you in the shins!

baked tomato sauce: adapted from the wednesday chef

1/3 cup melted butter
2-3 pounds very ripe tomatoes, halved... The recipe calls for 1 pound of cherry tomatoes, I used a couple pounds of small early girl tomatoes.
1/3 cup panko break crumbs
1/4 cup + 2 tablespoons freshly grated Parmigiano
2 garlic cloves, finely chopped
Salt and freshly ground pepper
1 pound dried penne
1/4 cup loosely packed fresh basil leaves, torn

Preheat the oven to 400 degrees. Grease a 13-by-9-inch baking dish or a cast iron pan with one-third of the oil. Place the tomatoes cut side up in the dish. Pour melted butter over tomatoes.

In a small bowl, combine the bread crumbs, cheese, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is covered with the crumb mixture. Sprinkle with salt and pepper. Bake until the tomatoes are cooked through and the tops are golden brown, about 20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente.

Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.

When the tomatoes are done, add the basil and stir to mix everything into a sauce. Drain the pasta and immediately place it to the baking dish. Mix well. Serve at once.

Tasting Notes: It's not often that I threaten bodily harm to get my point across about a dish. I understand food blogs are often a leaping point to create your own dishes. But this dish is something YOU HAVE TO MAKE! It doesn't look fancy but it is just wonderful and don't let anybody have the crusty cheese bits stuck to the pan after serving... save those for yourself. After all you cooked this dish, there is no reason to have to share everything.


Melissa said...

No kidding. Making this. Next two days or so.

Of course, I had to tell Steve I'd give him some seared chicken to go with it. (Sigh)

SaintTigerlily said...

I both like and don't like when you threaten me. As soon as my tomatoes come in, it is ON.

Cali ʚϊɞ said...

i've become a lazy cook during my mom's visit... do you think you could just come over and cook this for me??

pam said...

No threats necessary, that first picture is selling point enough!

Kristin @ Going Country said...

JEALOUS. No signs of red yet on my tomatoes. Boo.

anna monnich said...

Thanks Krista, will try this soon.

Liam said...

Looks awesome. Just starting to see some early girls come in here in northern VA. Can't wait to give this a try when they're at full roll!

Mayberry Magpie said...

Krysta -- Okay, so you probably know my mom almost died on Monday. Yeah, it was the shittiest week of my life . . . DNR Orders, siblings, ICU, attorneys. And this morning, as I left for the hospital for the 11th day in a row, Mr. Mom asked me what I wanted for dinner and I pointed him to this. And we just finished eating -- this dish with a side of steamed asparagus and a glass of red wine -- and it was sublime. And because I'm so tired (and so pitiful), I got all the cheesy bits off the pan all to myself. Thank you for a bright spot in my otherwise miserable week.

Anonymous said...

How much olive oil? I am anxious to make this as I have some tomatoes ready to go.

krysta said...

@not much of a cook... i used about a third to a half a cup of melted butter. instead of oil. you can use olive oil but i thought that the butter made it far richer and more decadent.

Stash said...

yes, it's that time of the year, isn't it?

I have made variations of this dish in the past. I have to go easy on the butter and the cheese (lactose intolerance sucks, right?) but the results are well worth it.

I prefer slow-roasting the tomatoes though, with a touch of cheese prior to service. :p

Luke said...

Cook enough tomatoes in your cast iron and it will take its toll. That being said, it's not a big deal to reseason it once in a while, and I think it's worth it for the convenience and, well just look at the picture; it looks great. I can't wait to try this out, (in my cast iron pan.)