Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Makes enough for 1 pound of spaghetti or linguine. Good Housekeeping.Best Recipes.

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F In 15 1/2 by 10 1/2 inch jelly-roll pan, toss tomato halves and unpeeled garlic cloves with 1 tablespoon olive oil.
  2. Arrange tomatoes, cut side down, in jelly-roll pan.
  3. Roast tomatoes and garlic 50 to 60 minutes, until tomatoes are well browned and garlic cloves are soft.
  4. Let tomatoes and garlic cool in pan 20 minutes or until easy to handle.
  5. Over medium bowl, carefully peel tomatoes.
  6. Place tomato pulp in bowl with any juice from jelly-roll pan.
  7. Squeeze garlic from skins into same bowl.
  8. Discard skins from tomatoes and garlic.
  9. With spoon, crush tomatoes and garlic.
  10. Stir in salt, pepper, and remaining 1 Tablespoon olive oil.
  11. Serve sauce at room temperature or transfer to saucepan; heat over medium low heat until hot.
  12. Serve with grated Romano cheese if you like.

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