Oven-Dried Tomato Sauce with Pancetta and Hot Pepper

Name: Oven-Dried Tomato Sauce with Pancetta and Hot Pepper
Yield: Serves 9 (Makes about 3 cups)
Ingredients: 2 pounds, plum tomatoes (as uniform in size as possible), halved lengthwise, cored, seeded and skin pricked 6 to 8 times with tip of a sharp knife; 2 tablespoons, unsalted butter; 2 tablespoons, vegetable oil or olive oil; 1/4 teaspoon, red pepper flakes; 2 , medium onions, chopped medium; 8 ounces, pancetta, thin-sliced; 1 (28-ounce) can, whole tomatoes (preferably plum), drained and chopped; 1/4 cup, minced fresh parsley leaves

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Appears in Cook's Illustrated September/October 1996

Surprisingly, the best technique does not use the lowest oven temperature, but it does call for seeding the tomatoes.

SERVES 9 (Makes about 3 cups)

TIME 6 to 7 hours

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