Tomato season is in full swing. Finally. And this pasta "sauce" of baked Roma tomatoes is simply sensational. I've adapted this recipe from “We Called It Macaroni,” by Nancy Verde Barr; Knopf, 1992). The beauty of this Neapolitan dish is that it requires practically no attention once the tomatoes are in the pan. The peppery heat alludes to Mount Vesuvius, which overlooks the Bay of Naples. Since the volcanic activity has simmered down, feel free to adjust the spiciness accordingly. The long baking at a low temperature gives the tomatoes a special sweetness.