skip to content
This recipe was featured in Farmers’ Bounty.
2 cups fresh Italian bread crumbs
1/4 cup fresh oregano, finely chopped
1/4 cup fresh basil, finely chopped
1/2 cup plus 2 tablespoons extra virgin olive oil
2 pounds ripe red tomatoes
1 pound farfalle (bowtie pasta)
Salt and pepper to taste
Preheat oven to 375 degrees. In large bowl, mash garlic, add bread crumbs and toss. Add oregano, basil and 1/2 cup of olive oil and toss again.
Cut tomatoes in half lengthwise, then seed and core them. Drizzle 1 tablespoon olive oil over the bottom of a heavy casserole dish, then place tomatoes in it, cut side up. Spoon bread crumb mixture into the tomatoes, sprinkle with salt and pepper and drizzle 1 tablespoon oil over top. Bake for 1 hour.
When tomatoes have baked 40 minutes, bring pot of salted water on stove to boil for pasta. When tomatoes have finished roasting, remove from oven and allow to cool. Cook pasta until al dente, then drain. Chop tomatoes while in casserole. Transfer pasta to casserole, then mix tomatoes and pasta well. Serve immediately with Parmesan to taste. Serves 6.
Serving size: 1 cup. Per serving: 533 calories, 12.7 g protein, 21.3 g fat, 71.7 g carbohydrates, 114 mg sodium, trace cholesterol
Juanita Garcia, Pedernales Electric Cooperative