Ingredients
- 2 lb full flavor ripe tomatoes
- 4/6 peeled garlic cloves
- 4 tbsp olive oil
- 1 bunch basil leaves
- salt and pepper
Servings: servings
Instructions
- Preheat the oven at 350F
- Halve the tomatoes and arrange them in an oven proof dish lined with parchment. I like them tightly packed but not on top of each other.
- Season with the salt, drizzle the olive oil evenly. Scatter the garlic and basil on the tomatoes.
- Roast for 45 minutes, until the tomatoes are soft and lightly charred. Pass through a sieve or a food mill and discard the seeds and the skins. Use immediately as a great pasta sauce or preserve in zip lock bags and freeze.
Recipe Notes
The seeds and skin of the tomatoes are best removed as they can cause allergies and irritate the stomach.
Tomatoes cook and taste better if the pepper is added after cooking.
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