kitchenelf
Chef Extraordinaire
(for those fresh tomatoless months)
2 cans (28 oz.) peeled whole tomatoes, drained, halved and seeded
½ to 2/3 cup extra virgin olive oil
14 large fresh basil leaves, torn
2 branches fresh rosemary
½ medium red onion, ¼” dice
5 large cloves coarsely chopped
salt and pepper to taste
Preheat oven to 300°. Spread out tomatoes in large shallow pan and sprinkle with everything, turning to coat with oil. Bake 2 ¼ to 2 ½ hours, basting and turning several times. Done when dark scarlet and mellow. Don’t let burn.
Transfer tomatoes and oil to glass jar. Let mellow at room temp. for 6 hours. Refrigerate up to 3 days or freeze up to 3 months. Serve room temp. over hot pasta.
2 cans (28 oz.) peeled whole tomatoes, drained, halved and seeded
½ to 2/3 cup extra virgin olive oil
14 large fresh basil leaves, torn
2 branches fresh rosemary
½ medium red onion, ¼” dice
5 large cloves coarsely chopped
salt and pepper to taste
Preheat oven to 300°. Spread out tomatoes in large shallow pan and sprinkle with everything, turning to coat with oil. Bake 2 ¼ to 2 ½ hours, basting and turning several times. Done when dark scarlet and mellow. Don’t let burn.
Transfer tomatoes and oil to glass jar. Let mellow at room temp. for 6 hours. Refrigerate up to 3 days or freeze up to 3 months. Serve room temp. over hot pasta.
am definitely trying it out!
