What to CookPastaSummerNot RecipesFood52 App

Make This Tomato Sauce Right in the Pasta Bowl

9 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

We often consider tomato sauce a job for the stovetop, expecting a slow burble in a saucepan.

How to Make Any Marinara Sauce in 5 Steps (and 20 Minutes)

How to Make Any Marinara Sauce in 5 Steps (and 20 Minutes) by cookinginvictoria

Marcella Hazan's Tomato Sauce with Onion and Butter

Marcella Hazan's Tomato Sauce with Onion and Butter by Genius Recipes

But Rachel Strecher—via Canal House—has shared a method on our (Not)Recipes app for passing that work onto your oven—and your dinner guests or family members. Along the way, you'll give the "sauce" some additional flavor and texture, too.


Here, you roast tomatoes in the oven, then make the sauce in the individual bowls.

34e103f3 3751 46f6 b501 ced3a618d763  2016 07 27 21 17 03
Rachael Strecher
Rachael Strecher

Another stunner from the #canalhouse ladies. Scoop out most of the guts of some nice tomatoes, insert bits of garlic into the cavities and toss with breadcrumbs that you sautéed in plenty of olive oil, salt and melted anchovies. I believe the original recipe used pancetta too, but it's fine without it. Add chopped herbs to the bread crumb mixture. Bake at 350 until almost collapsing.

Here's how it works: each person gets their own best of pasta and a tomato. They cut the tomato into pieces and it makes its own sauce. #summer #dinner #tomatobounty

Instead of making stovetop sauce, hollow out good tomatoes and fill them with breadcrumbs that have been toasted in olive oil and anchovies (you can add pancetta, too) and mixed with herbs. Then, bake at 350° F for about an hour, until collapsing.

When the tomatoes are almost at that point, boil spaghetti, saving 1/2 cup of water. Take the baking dish out of the oven, spoon all of the oily, tomato juices that have pooled at the bottom onto the pasta, and pour in the reserved pasta water (starch becomes creaminess). Toss together, then distribute the noodles among bowls and plop tomatoes on top.


As you slice, you'll get sauce!

Find a write-up of that Canal House recipe here or in Canal House Cooking.