This is a slow-roasted version of the stove-top tomato sauce, and it's jam-packed with flavor. You'll want to have it with everything -- not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses.
This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
You can make a double batch of roasted tomatoes early in the week (say, for this whole-wheat penne dinner) and save half for this recipe. With the tomatoes already prepared, the rest of the preparation will only take 15 minutes.
Steaming food in parchment -- or "en papillote," as it's traditionally called -- is a low-fat way to cook a full meal in one shot: The juices from each ingredient are sealed inside the pouch to flavor the dish. Plus, it makes for a dramatic presentation. Just be careful not to burn yourself when the steam escapes!See illustrations for folding parchment paper.