BAKED TOMATOE RECIPES RECIPES

Steps:

• In a skillet over medium heat, cook sausage with celery and onion until sausage is evenly browned, about 5 to 10 minutes. Drain excess grease, and set aside.
• In another skillet over medium-low heat, combine tomatoes, tomato sauce, garlic powder, salt, and oregano. Simmer while preparing pasta.
• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C). In a 3 quart baking dish, layer ziti, mushrooms, sausage, mozzarella cheese, and sauce. Repeat layers, and top with grated Parmesan.
• Bake for 45 minutes in the preheated oven, or until browned and bubbly.

Steps:

• Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
• In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
• When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
• When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
• Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with more olive oil, and season with flaky salt, if you like. Serve with toasted bread.