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, thats what this sauce is. Its 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.
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|Serving Size: 1 Batch (1174g)|
|Recipe Makes: 1|
|Calories from Fat: 489 (62%)|
|Amt Per Serving||% DV|
|Total Fat 54.4g||73 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 31.3g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 59mg||18 %|
|Sodium 1069.1mg||37 %|
|Potassium 1747.5mg||46 %|
|Total Carbohydrate 51.5g||15 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 41.6g|
|Protein 28.2g||40 %|
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Calories per serving: 783
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