baked tomato sauce
Last week, the stunningly redesigned — seriously, looking at that site brings rolling fields awash in sunlight to mind — and the way they quickly became her favorite place to get recipes; they’re tested, photographed and honestly discussed. I couldn’t agree more, except unlike Delicious Days, I sometimes bookmark recipes others have referenced but then completely forget who first whispered the url in my ear. This is a both wonderful and terrible thing, wonderful because Monday night, I made one of the best tomato sauces I’ve ever eaten, but terrible because I can’t remember who to thank.
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 to 4 tablespoons extra-virgin olive oil
- 1 pound very ripe cherry tomatoes, halved
- 1/3 cup plain dry bread crumbs
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons freshly grated pecorino cheese
- 2 garlic cloves, finely chopped
- Salt and freshly ground pepper to taste
- 1 pound dried fusilli (corkscrew) or farfalline (butterfly) pasta
- 1/4 cup loosely packed fresh basil leaves, torn
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 3 tablespoons water