1 cups (or more) olive oil, divided
2 pounds plum tomatoes, halved lengthwise, seeded
1 1/2 teaspoons dried oregano
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 pound Italian sausage
2 garlic cloves, minced
2 tablespoons mascarpone
Since it is not the best of tomato season, I bought the roma tomatoes ahead of time and kept them until they were soft and ripe.Preheat oven to 250°F. Pour 1/2 cup oil into a glass or ceramic baking dish large enough to hold the tomatoes. Arrange tomatoes in dish, cut side up. Drizzle with remaining 1/2 cup oil. Sprinkle with oregano, sugar, and salt. Bake 1 hour. Using tongs, turn tomatoes over. Bake 1 hour longer. Turn tomatoes over again. Bake until deep red and very tender, transferring tomatoes to plate when soft (time will vary, depending on ripeness of tomatoes), about 15 to 45 minutes longer.
When cool enough to handle, roughly chop the tomatoes. Reserve the olive oil.
Heat a large pan over medium high heat. Add the sausage and fry until well browned.
Add 1/4 cup of the olive oil from the tomatoes and then the garlic. I kept the rest of the olive oil for a future use, like for a salad dressing.
Add the tomatoes, toss to combine and cook for another 5 minutes or so until well incorporated.
Add the mascarpone and stir to incorporate.
Cook the bucatini according to the package instructions.
Toss the bucatini in the sauce.
Serve with freshly grated parmigiano.
Fabulous! I had thirds.