Pasta alla Formiana

Ingredients

• 5  beefsteak tomatoes ripe sliced
• 0.5 teaspoon pepper black
• 28 ounce canned tomatoes with juice crushed canned
• 1  garlic clove coarsely chopped
• 1 teaspoon kosher salt 
• 0.5 cup chicken broth low-sodium
• 4 tablespoons olive oil divided
• 2 tablespoons oregano dried
• 8 ounces mezze penne 

Equipment

• food processor
• baking sheet
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 45
2. Spray an 8-inch square baking dish with cooking spray.
3. In food processor, blend crushed tomatoes and juice, chicken broth, and garlic.
4. Pour into a medium saucepan and bring to a boil. Stir in uncooked pasta, 3 tablespoons olive oil, oregano, salt, and pepper.
5. Line bottom and sides of the baking dish with one-half to two-thirds of the tomato slices; pour in pasta mixture. Arrange remaining tomatoes on top.
6. Drizzle with remaining olive oil.
7. Put dish on a rimmed baking sheet; bake 30 minutes, or until tomatoes are slightly crispy and pasta is cooked. Cool 5 minutes.