Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Olive oil
3 lg Tomatoes, unpeeled cubed
3 ea Garlic cloves, minced
1 ea Dried red chile, minced
2 ts Basil
2 tb Parsley
1 1/2 ts Oregano
1/2 ts Marjoram
Rigatoni, served hot

In a casserole, toss the olive oil, tomatoes. Cover with a tight
fitting lid, preferably place a piece of foil between the lid the
dish to ensure that there is a good seal. Place in an oven preheated
to 350F. Let bake for 3 hours. The sauce will reduce considerably in
this time.

Remove the casserole from the oven, discard the foil. Stir in the
chile, garlic herbs. Return to the oven let bake for another 10
minutes. Serve tossed with rigatoni or with some other pasta of your
choice.

NOTE: You could peel the tomatoes if you desire, but you will lose
the tanginess that the peel gives to the sauce.

Recipe by Mark Satterly
Submitted By MARK SATTERLY On 06-22-95

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