Roasted Tomatoes & Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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How I make sauce/filling for tomato pie, etc. from roma tomatoes and garlic. Garden tomatoes can be used but they produce more liquid. Ingredients:
15 large roma tomatoes |
30 cloves garlic |
1/4 cup fresh basil |
1/4 cup olive oil |
1 salt and pepper to taste |
Directions:
1. Heat oven to 400. Coat the bottom of a large cookie sheet with olive oil.
2. Wash tomatoes and stem. Cut in half and arrange flesh side down on cookie sheet. Don't crowd.
3. Separate cloves from about 5 heads of garlic. Remove papery skin but otherwise leave skin on, whole. Put cloves among tomatoes on sheet.
4. Brush all lightly with leftover oil and bake 10 minutes.
5. Turn sheet for even cooking and cook another 10 minutes. If skins haven't split after this, cook a further 10 minutes. Remove from oven and cool on wire rack.
6. Wash and mince basil.
7. Slip skins from tomatoes and from garlic. Discard oil left on sheet. Mix all together in a bowl and freeze, or use as a pasta sauce or filling for tomato cheese pie.
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