Page 304 - My Cookbook
P. 304
INGREDIENTS
8 good size fresh garden tomatoes, halved*
1 medium onion, quartered
2 garlic cloves, peeled and halved
2 Tbls fresh thyme leaves**
12 fresh basil leaves
Olive oil
Salt and Pepper
NOTES
Roasted Tomatoes
★★★★★
Sauce, Vegetable
Prep 15 min ∙ Cook 30 min ∙ Makes 56 oz. ∙ Difficulty Easy ∙ Source The Best I Ever Ate, vol 1
DIRECTIONS
Preheat oven to 350oF
Place the tomatoes, quartered onion and garlic pieces in a 15x10 inch baking pan.
Drizzle tomatoes with olive oil. Sprinkle the
thyme on the tomatoes; salt and pepper each tomato.
Bake for 30 minutes; remove from oven and let cool slightly.
In a blender, pulse the tomatoes, onion, garlic and olive oil with the basil leaves. Do this in at least 2 batches and be careful when blending. Place a towel on top of the lid and hold down the lid to prevent from exploding all over! (Been there, done this)!
*Remove the core end of the tomato with a paring knife **You can use dry thyme
I make a batch of these and can the tomatoes in quart jars or you can put in freezer bags and freeze them. This makes great tomato soup, Marinara sauce and deep dish pizza sauce!
