Published September 1, 1996.
We developed our oven-dried tomato recipe to eliminate the need to purchase sun-dried tomatoes. In the process we learned a few tricks. Slicing the tomatoes in half lengthwise before coring them proved useful, as did scooping out all the seeds and gelatinous matter with a teaspoon. In the oven, the tomatoes dried most evenly on a wire rack placed on a foil-lined tray to catch any juices. We also found that a low oven temperature of 200 degrees worked better for our oven-dried tomato recipe than the low temperatures found in many cookbooks.
Oven-dried tomatoes add flavor depth to this pasta sauce. Substitute fatty prosciutto or even bacon for the pancetta if you like. Serve this sauce over bucatini or rotelle, passing Parmesan cheese separately. This highly concentrated sauce is enough to flavor one and one-half pounds of pasta.
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