Gluten Free ;)
28 ounce can of crushed tomatoes, not drained
1/2 cup chicken broth [use vegetable if vegetarian]
1/3 basil, cut in thin slices – plus more for garnish
2 cloves garlic, chopped
2 cups gluten-free penne or small pasta – UNCOOKED
1/4 cup olive oil
1 1/2 tablespoons dried oregano
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4-5 large, heirloom, or beefsteak tomatoes, slices cut about 1/4″ thick
Optional – Parmesan for topping [omit if vegetarian]
Preheat the oven to 450 degrees. Spray baking dish [about 8-by-8-inch] with cooking spray; set aside.
In a food processor the crushed tomatoes, chicken broth, basil and garlic.
Pour pureed tomato sauce into a medium saucepan and bring to a boil over medium-high heat. Stir in the pasta, olive oil, oregano, salt, and pepper. Heat for about 5-8 minutes.
Line the bottom of the baking dish with one layer of tomato slices. Pour the pasta and tomato mixture into the pan, over the tomatoes. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Season with salt + pepper and drizzle with a little olive oil.
Bake for 25-30 minutes until the tomatoes are nice and crispy and pasta is cooked.
Let cool before serving. Top with basil and a little Parmesan, if desired. Enjoy!
Serves about 5-6