Adapted from The New York Times and The Sunset Cookbook
This recipe is all about the tomatoes, so use the best you can find. I like dry-farmed early girls the best for flavor, but san marzanos and romas hold their shape better, so the choice is yours.
Be sure to have some crusty bread on hand to mop up the saucy juices.
It isn't traditional, but we liked this with a crumble of fresh goat cheese over the top.
Nutritional values are based on one of two servings.