Radiatore with Tomatoes And Beet Greens

• 6 ripe tomatoes
• 4 cloves garlic, minced (green part removed)
• 4 tablespoons olive oil
• 4 sun dried tomatoes, chopped
• 1 teaspoon sugar
• 2 bunches beet leaves
• 1 pound radiatore
• 2 tablespoons freshly grated Romano cheese
• 2 tablespoons freshly grated Parmesan cheese
• Coarse salt and freshly ground pepper to taste

1. Peel the tomatoes by dropping them into a pan of boiling water and letting them sit for two or three minutes.
2. Remove with a slotted spoon.
3. Peel, seed and chop them.
4. Soften the garlic in the olive oil.
5. Add the fresh tomatoes, sun dried tomatoes and the sugar and cook gently for about 20 minutes, or until the sauce has thickened.
6. Remove the stems from the beet leaves.
7. Wash the leaves thoroughly and boil them for four to five minutes in salted water.
8. Drain and refresh under cold running water.
9. Squeeze as much water as you can from the greens, chop them coarse and set them aside.
10. Cook the radiatore in six quarts boiling salted water until al dente.
11. Meanwhile, heat the tomato sauce and stir in the beet greens.
12. Season to taste with salt and pepper.
13. Drain the radiatore and toss with the sauce.
14. Add the cheese and mix thoroughly.
15. Serve at once, passing more Parmesan on the side.

tomatoes, garlic, olive oil, tomatoes, sugar, beet leaves, radiatore, romano cheese, parmesan cheese, salt

Taken from cooking.nytimes.com/recipes/3349 (may not work)