adapted from: American Profile.com
16 medium to large ripe tomatoes
16 medium to large ripe tomatoes
½ cup torn fresh basil leaves
6-8 garlic cloves, thickly sliced
2 tablespoons white balsamic or red wine vinegar
1 t. sea salt
Coarsely ground black pepper
Preheat oven to 357 degrees. Core tomatoes and cut an X in the bottom of the tomato.
Place X side up on a baking sheet along with sliced garlic. Roast tomatoes 20-30 min.
until skin begins to pull away at the X. Remove pan from the oven and let tomatoes cool.
Place X side up on a baking sheet along with sliced garlic. Roast tomatoes 20-30 min.
until skin begins to pull away at the X. Remove pan from the oven and let tomatoes cool.
Remove skins from tomatoes and coarsely chop tomatoes and garlic in a bowl using a knife
or kitchen scissors. Add basil, vinegar, salt and pepper. Mix well.
or kitchen scissors. Add basil, vinegar, salt and pepper. Mix well.
Place in freezer containers or bags. Freeze for up to 6 months. Makes about 12 cups,
depending on the size of the tomatoes.
