Recipe Makes 2 cups
1¾ pounds ripe cherry, roma or any tomatoes
6 garlic cloves
¼cups olive oil
1 teaspoon salt
Freshly ground pepper
1 pinch cayenne pepper
Extra-virgin olive oil
You also need:
A small cast-iron Dutch oven
1. Preheat oven to 400 degrees F.
2. Cut tomatoes in half, saving all of the juice. Chop garlic. In a bowl mix tomatoes and juice, garlic, olive oil, pepper and cayenne pepper.
3. Put mixture in a small cast-iron pot and cook covered in the preheated oven for 1 hour.
4. Remove the lid and cook for 1 more hour, or until the juice has thickened. Stir occasionally
and scrape down the tomatoes from the edges to prevent burning.
5. Cool and transfer to a tall bowl if using a stick blender for pureeing, or a food processor bowl.
Puree finely to a paste-like consistency. Fill in an airtight container, pour a little bit of EVOO on top to seal, and refrigerate.
I used frozen roma tomatoes from last season (a large freezer bag full), put them in a large glass cake pan frozen-they were not cut in half. They needed closer to 3 hours to oven roast and boil down to the consistency I liked. I stirred the whole amount every 20 minutes or so. I used 1.5 tsp of salt, ¾ tsp of cayenne pepper, 6 garlic cloves and a handful of fresh basil (Basil was added in the last hour).
When it was at the consistency I liked I used an immersion blender to puree everything (yes skins and all) and it is DELICIOUS!!!
This amount made 6 cups.
You could easily add other herbs or spices, onions or anything of your liking. This could be left chunkier or made smoother, it’s your choice.
Thank you Janet Barnes for your delicious recipe !!!
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