Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Mom's signature pasta dish

In September there was an abundance of plum (Roma) tomatoes to be used. A variety of recipes were created not to waste. Hence, this dish was made with the ripest and sweetest tomatoes in season. When we moved to America, mom would have the produce man deliver 4 bushels of these tomatoes up 4 flights of steps. The only room to be used for sorting was the Living Room. On a white sheet, the tomatoes were sorted and left to ripen. We would all help Mom make jarred tomatoes. She would save a few pounds to make baked tomatoes. Your kitchen will smell so good, your neighbors may knock on your door. ..please make them now that we're reaching their most ripest. After you purchase them, let them stay out of the refrigerator. I hope you try them. 

Buon Appettito

Prepared to go into oven

Cooked to perfection

Mashed with fork

Ready to serve...

Baked Tomatoes***

2 lbs ripened plum (Roma) tomatoes, washed and quartered lengthwise

6 - 8 cloves garlic, minced (more is better)

5 – 10 leaves of fresh basil/  parsley, chopped

½ - ¾ cup grated Locatelli cheese, sprinkled evenly

Salt/Pepper to taste

1 cup cold water, poured evenly over tomatoes


In 13 X 9 pan, arrange tomatoes in one layer. Top with remaining ingredients. Bake at 375 degrees for approximately 1 hour. Tops of tomatoes should be crispy and there should be a reduced liquid. Remove from oven.  Let cool and then mash (yes, mash) the tomatoes with a fork, breaking the tomatoes to create a chunky sauce. Tomatoes should be very well done, but not burnt.

Cook 1 lb linguini, spaghetti or angel hair al dente. Pour drained pasta right into mixture. Toss very well. Pass the cheese. Serves 4 - very hungry people


***For best results use fresh herbs, Locatelli cheese and plum Roma tomatoes.