photo 4
Great way to use my homegrown tomatoes!
photo 3
Fresh vegetables for the sauté

2-3 pounds roma tomatoes-wash and cut in half
2 onions-chopped
1 lb mushrooms-chopped
2 garlic cloves-minced
1/4 cup dry red wine
3 tbsp olive oil
1 tbsp butter
2 sprigs thyme
2 sprigs oregano
2 sprigs parsley
few leaves basil
1 tbsp sugar (or honey)
1/8 tsp red pepper flakes
1.5 tsp salt
parmesan reggiano cheese
Cooked bacon that is crumbled is a delicious addition to this recipe.  If using bacon you will add it after the tomato sauce comes out of the oven.  Feel free to cook your bacon using my favorite method.

Line a sheet pan with parchment paper and lay tomatoes seed side up and sprinkle with 1/2 tsp salt and sugar.

Sauté onions and mushrooms in oil and butter adding the rest of the salt and red pepper flakes.  Distribute this over the tomatoes and lay garlic and herbs on top.

Bake in a preheated 300° oven for 2.5 hours.  When done, remove skin from tomatoes and toss with (add bacon now-if using) cooked noodles and lots of parmigiano reggiano. Garnish with fresh basil.

Other serving suggestions:  Use to top chicken breast or other meat even delicious over any variety of rice.

photo 1
Saute’ the mushrooms and onions
photo 3
Top tomatoes with the sautéd veggies and pop it in the oven!
photo 2
Delicious tossed with gluten free rigatoni noodles

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