Fresh Roasted Tomato Sauce

Serves: 6-8
Prep. Time: 2:15

2 Tbls. olive oil
6 ripe tomatoes - halved lengthwise
salt and pepper - to taste
3 cloves garlic - minced
1/3 cup olive oil
10 fresh basil leaves - shredded

-Coat bottom of a baking dish with 2 Tbls. olive oil.
-Arrange tomato halves, cut side up, in pan.
-Sprinkle with salt and pepper, then press minced garlic into each tomato half.
-Drizzle 1/3 cup olive oil evenly over tomatoes.
-Bake in a 375 degree oven for 2 hours, basting every 1/2 hour with the drippings in the pan.
-Remove tomatoes from pan and chop into small pieces.
-Remaining in the pan should be some juices with burned bits. Scrape burned bits from the pan and mix into the other juices.
-At this point, you can either freeze sauce or serve tossed with cooked pasta.
-When serving, toss with shredded basil.

Make It A Meal: Serve with Bruschette like Carrabba's® and Italian Minestrone Soup

Other Pasta Sauce recipes on this site: Spaghetti Sauce

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(1) Visitor Comment:

• Move over Martha Stewart.

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