Posted on July 18, 2014 by Anne Milneck | 0 comments
If too many summer tomatoes are a problem (not that tomatoes are ever a problem), put them to good use in this sauce. We love the simplicity of this recipe, but we love the end result even more. We have nothing against high-quality jarred sauces. They come in very handy in the kitchen. But when the tomatoes are available, definitely make this sauce. It will be something you look forward to every summer.
Fresh Basil (optional)
Peeled cloves of garlic (optional)
Preheat oven to 250 degrees. Halve cherry, grape small and medium tomatoes; quarter large tomatoes.Place cut side up on a baking sheet. Drizzle with Basil Extra Virgin Olive Oil. Sprinkle with salt and pepper. Add optional herbs and aromatics. Roast uncovered for two hours. The tomatoes should be blistered and bursting and releasing their juices. They should be very soft and fragrant.
You can use them in this chunky, salsa-like state as a side dish, a stir-in for pasta, a topping for chicken or fish. You can also puree them and use them as you would jarred marinara sauce.
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