James Peterson's Macaroni with Baked Tomato Sauce

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Recipe for James Peterson's Macaroni with Baked Tomato Sauce. Tomatoes become intensely sweet and savory when gently baked, as in this dish from Puglia.


  • 4 pounds ripe tomatoes, peeled
  • 1/4 cup extra-virgin olive oil
  • 1 pound dried macaroni or short tubular pasta such as ziti, rigatoni, or penne
  • OR
  • 1 1/2 pounds fresh macaroni or pasta
  • 3 garlic cloves, finely chopped
  • 2 tablespoons fresh parsley
  • freshly grated parmigiano-reggiano


  1. Makes 4 Pasta Course Serving or 6 Main Course Servings
  2. 1. Preheat oven to 400°F (200°C).  Cut thee tomatoes in half, crosswise, squeeze out and discard the seeds, and chop the tomatoes coarsely into chunks.
  3. 2. With 1 tablespoon of the olive oil, brush a baking dish or roasting pan that is just large enough to hold the chunks of tomato in a single layer.
  4. 3. Bake the tomatoes in the oven for 1 1/2 to 2 hours, until the liquid released by the tomatoes has almost completely evaporated and only a couple of tablespoons of syrupy liquid remain.
  5. 4. Bring a large pot of water to a rapid bowl.  Cook and drain the pasta. 
  6. 5. Heat the remaining olive oil in a wide skillet and stir in the garlic.  Stir the garlic for about 2 minutes, until it releases its aroma, and stir in the parsley and cooked tomatoes.