Every now and then, we get an urge to make this really simple Puglian-style roast tomato sauce, served on orecchiette (Little Ears).
Prep is quick. Preheat oven to 350°. Cut about 20-25 cocktail size tomatoes. Sometimes called campari tomatoes around here. Put them cut side up in a pan, in more or less a single layer. Sprinkle with 1/4C breadcrumbs, 2 Tbsp of grated parmesan, 1-2 Tbsp of oregano, 1 Tbsp chopped parsley, a good cracking of pepper and a dusting of salt. Then sprinkle it all with 2-3 Tbsp of good olive oil.
Put it in the oven. Stir every 5 minutes or so. Total cooking time is 30 minutes. More or less is up to you. I like to use a potato masher to stir it up. But it should be kind of chunky.
A little of the sauce goes a long way. This should be enough for about 12oz of uncooked orecchiette. Approximately 3/4 of a standard bag.
We had this with a Coturri 2007 Barbera. Coturri’s wines are all natural and use only naturally occurring yeasts. They tend to be wild and wonderful and the barbera is perhaps my favorite of their wines. On the nose, a little cocoa, dark fruit and coconut. Nice acid and a beautiful pairing with the orecchiette.
From the Coturri website:
Barbera is the grape of the Italian Piedmont. The wine from these grapes tends to be very dark and acidic, earthy and very age worthy. The Barbera we source from Testa Vineyards has these attributes but isn’t as acidic as some. We let the fruit hang for complete ripening and that cuts back on some of the acidity. This wine has a clean, grapy nose, soft mid palate and a complex and gentle acidity. Matches well with all foods Italian. 50 cases produced.
I still need to write up on Coturri as a whole, but do yourself a favor and seek these out. You may need to buy directly from them (website link at right) unless you live in the northeast.