1 pound papini
3 leaves garlic, roughly chopped
1 cup dry white wine
2 tablespoons sun-dried tomatoes
1 (14.5 ounce) can Italian-style tomatoes
1 (10.5 ounce) can tomato paste
Preheat oven to 375 degrees F (190 degrees C).
In a large saute pan combine papini, garlic, water, 1/2 cup of wine and sun-dried tomatoes. Heat until almost completely covered.
Spread tomato-chili paste mixture over tomatoes and sprinkle tomato paste over tomato paste. Drizzle olive oil over tomato paste and sprinkle ground black pepper on top. Pour mixture into 3 deep shallow baking pans
Bake uncovered 45 minutes in the preheated oven, until all juices run clear. Lower heat to 350 degrees F (175 degrees C) and bake until cakelike, 10 minutes. Cool 10 minutes; turn out on wire rack and slice