For Slow Roasted Tomatoes:

• 20 plum/Roma tomatoes, quartered

• 5 cloves garlic, chopped

• 1 Tbsp Herbs de Provence

• 2 Tbsp olive oil

1. Preheat oven to 250F.

2. In a large bowl, toss all ingredients making sure tomatoes are coated.

3. On a sheet tray lined with parchment paper, place tomatoes "seed side" up.

4. Place tray in oven and roast for 1 hour.

For the Sauce:

• Slow-roasted tomatoes (recipe above)

• 1 onion, peeled, quartered

• 1 cup water

1. Place all ingredients in a size-appropriate saucepot.

2. Slow cook over low heat for 2 hours, covered. Stir the pot occasionally.

3. Once all contents are soft, mash all ingredients together (including onion) with a potato masher until all contents are of "chunky" consistent.

B”

Baked Ziti:

• 1 pound ziti pasta

• 2 Tablespoons extra virgin olive oil

• 1 pound Italian sausage

• 1 medium onion, peeled + small dice

• 1 medium bunch basil, leaves only (keep whole)

• 1 Tablespoon dried oregano

• 2 1/2 cups tomato sauce (see recipe above)

• Salt and pepper, to taste

• 3 cups ricotta cheese

• 2 cups shredded mozzarella, divided in half

• 1 cup Parmesan cheese

1. Preheat oven to 325°F.

2. Bring a large pot of salted water to a boil (2 quarts). Cook the pasta for 10 minutes, drain, and set aside in a large mixing bowl. **To prevent the pasta from sticking, toss it in a little olive oil. 

3. Heat extra virgin olive oil in a large sauté pan over medium heat. When the pan and oil are hot, add sausage, breaking up any large pieces. Cook the sausage until browned.  

4. After the sausage has browned, add diced onion and mix with the meat. Cook until the onions are translucent. Add tomato sauce, basil, and oregano. Stir to combine. Bring the meat sauce to a simmer and cook for 5-10 minutes. 

5. Combine the meat + sauce mixture with the reserved pasta. Mix in ricotta and half of the shredded mozzarella.

6. Pour the pasta mixture into a 9x13-inch casserole or baking dish. Sprinkle the other half of the mozzarella and Parmesan cheese over the top of the casserole.

7. Bake ziti for 20 minutes, making sure the top is lightly brown.