Oven-Dried Tomato Sauce with Pancetta and Hot Pepper

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Appears in Cook's Illustrated September/October 1996

Surprisingly, the best technique does not use the lowest oven temperature, but it does call for seeding the tomatoes.

SERVES 9 (Makes about 3 cups)

TIME 6 to 7 hours

WHY THIS RECIPE WORKS

We developed our oven-dried tomato recipe to eliminate the need to purchase sun-dried tomatoes. In the process we learned a few tricks. Slicing the tomatoes in half lengthwise before coring them proved useful, as did scooping out all the se...

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