Roasted Tomato Sauce with Parsley

From www.nytimes.com

1½ to 2 pounds of fresh tomatoes
1/3 to 1/2 cup extra virgin olive oil
3 ounces anchovy fillets
2 cups coarsely chopped flat leaf parsley (curly is fine too, but the taste will be milder)
Fleur de sel or sea salt
Freshly ground black pepper
Dried red pepper flakes
1 pound of spaghetti, cooked al dente.

1. Preheat oven to 400 degrees.
2. Slice the tomatoes into very thick slabs and remove the hard core, if needed.
3. In a soufflé dish or similar baking dish with high sides, place a layer of tomato slices. Top with some anchovy fillets, a grind of black pepper, a sprinkling of red pepper flakes and a pinch or two of fleur de sel. (The fillets are salty, but the additional salt is necessary to achieve the right balance of flavors.)
4. Continue building the layers. You’ll end up with three or four in total. For the top layer, do not use any anchovy fillets. You want them to melt into the sauce, not to get crispy or charred.
5. Pour the extra virgin olive oil over the layers.
6. Bake for an hour or an hour and fifteen minutes until the oil and the juices given off by the tomatoes are bubbling, and the top layer takes on an appealing roasted appearance.
7. Place the spaghetti in a large bowl and carefully pour or ladle the piping sauce over it. Toss until coated. Right before serving, add all the chopped parsley and toss again. Check to see whether more salt or red pepper is needed.

 

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