Title: Baked tomato sauce
 Categories: Italian, Sauces
      Yield: 1 Batch
 
    2/3 c  Olive oil
  1 1/2 lb Italian plum tomatoes
           -- sliced lengthwise
    1/4 c  Grated Romano cheese
    1/4 c  Dry bread crumbs
      3    Garlic cloves
           -- finely chopped
      1 ts Dried oregano
           Salt and pepper; to taste
           Penne
 
  Preheat oven to 425 F.
  
  Cover bottom of baking dish with oil.  Dip the cut sides of tomatoes
  in oil, then place cut side up. Tomatoes should fit closely together
  in one layer. Combine the cheese, bread crumbs, garlic, oregano,
  pepper and salt and sprinkle evenly over tomatoes.
  
  Bake for 40 minutes.  If drippings start to burn, turn oven down to
  375 F. or 400 F.  Combine baked tomatoes with penne pasta, toss, and
  serve immediately.
  
  The editors wrote: "Elegantly easy, that's what this sauce is. It's
  one of several we received that rely on baking, roasting or grilling
  tomatoes and other vegetables for deep, rich flavor."
  
  Recipe from Andrea Giunta of Denver, CO in "Great Spaghetti Sauce
  Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol.
  5, No. 2. Pg. 79.  Posted by Cathy Harned.