Oven-Roasted Tomato Sauce
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- vine tomatoes
- 12 clove
- garlic, peeled
- olive oil, extra virgin
- basil, dried, to taste
- salt and pepper to taste
1Preheat the oven at 375 degrees.
Line a casserole pan with heavy duty aluminum foil.
2Wash the tomatoes and remove the stems, making a hole for the garlic cloves.
3Stick the clove deep into each tomato.
4Rub EVOO all over the tomatoes.
5Bake for 3 hours or until tomatoes are completely soft and the garlic cloves are slightly browned.
6Remove from the oven, leaving all the juice behind, and blend the tomatoes in a blender or food processor for 10-15 seconds. Season with salt and pepper, basil or oregano.
7Refrigerate up to 5 days, or freeze.