Tomato & pancetta sauce

Yield: 6 Servings

Ingredients:

3 lb Tomatoes peeled -- seeded And chopped
3 tb Sun-dried tomatoes packed in Oil -- finely chopped
2 tb Oil from sun-dried tomatoes
1 tb Olive oil
1/2 lb Pancetta or slab bacon -- Diced
1/4 c Parsley -- finely chopped

Instructions:

Salt if necessary 1. Preheat oven to 350 degrees F. Combine fresh tomatoes with sun-dried tomatoes; set aside. 2. Pour oils into a 9- by 13-inch baking dish; place in the oven to heat the oil about 2 to 3 minutes. Add pancetta and return to the oven until pancetta starts to brown tossing occasionally with a spatula about 5 minutes. Stir in tomatoes. 3. Bake 30 to 35 minutes stirring occasionally until tomatoes are cooked and form a sauce. 4. Remove from oven; stir in parsley. Season with salt if necessary. 5. To serve: Cook 1 pound dried pasta such as fusilli (spiral-shaped) in salted water following package directions. Drain. Serve sauce over pasta and pass 1/3 cup freshly grated Parmesan cheese at table. * Timesaver Tip: Sauce can be made up to 6 hours ahead covered and refrigerated or it can be frozen. To freeze spoon into a freezer container cover label and freeze at 0 degrees F up to 2 months. To serve defrost sauce 15 to 20 minutes in microwave oven on Defrost setting stirring several times or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through about 3 minutes whisking frequently and vigorously to bring it to a creamy consistency. Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu 17 Mar 94 16:11:22 ~0800