It was so tasty, I thought I’d share the recipe.
20 Italian plum tomatoes, olive oil, salt, pepper, 2 onions diced, 3 cloves garlic, fresh oregano leaves and thyme leaves finely chopped
I’ve watched the Barefoot Contessa roast vegetables to enhance the flavor, so I tried that with the tomatoes to see if it made a difference. I cut the tomatoes in half, poured olive oil, garlic, onions, herbs, salt and pepper over them and tossed. Then I placed them on a cookie sheet cut side up and roasted them in a 350 degree over for about an hour and 10 minutes. Check on them after 50 minutes to be certain they aren’t burning.
Let it cool. Put it all in a food processor. The results were delicious over pasta. I garnished the top of the pasta with fresh basil chopped fine and served it with grated Reggiano cheese.
And, I am happy to say there are leftovers for today. 🙂 – Natalie