A visit to Costco last week resulted in us acquiring a copious amount of these gorgeous tomatoes.
Our only dilemma was, soup or sauce?
Once I remembered how great the sweetness of roasted garlic pairs with an savory roasted tomato…we decided sauce.
This sauce poured over warm spaghetti with homemade meatballs and freshly grated parmesan.
You can’t beat it. This is comfort food at it’s finest, friends.
Toss the tomatoes in olive oil, herbs, salt and pepper.
Slow roast them until they turn a deep red and shrivel up.
The garlic cloves will be a gorgeous golden brown and taste slightly sweet.
Puree the roasted tomatoes and garlic with a flavorful olive oil and fresh basil.
If you’re like Chrissy and appreciate heat in your food, add some red pepper flakes to make Spicy Roasted Tomato and Garlic Sauce.
Roasted Tomato and Garlic Sauce
Makes about 2 cups of sauce
1/2 cup olive oil
1/3 cup chicken broth or water
1/3 cup red wine
10-12 vine ripened tomatoes, halved
4 cloves garlic, peeled
1 teaspoon dried oregano
1/4 cup fresh basil, chopped (5-6 leaves)
1 teaspoon red pepper flakes (optional)
1 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350 degrees. Toss tomatoes and garlic cloves with oregano, 1/4 cup olive oil, salt and pepper. Place onto foil lined baking sheet and roast for 1 1/2 – 2 hours.
Meanwhile, pour wine into a sauté pan and let simmer for 2-3 minutes. Put roasted tomatoes, roasted garlic, basil, remaining olive oil, water, wine, and red pepper flakes into a food processor (or use your immersion blender) to puree tomato mixture. Add additional salt and pepper to taste.
From the Little Yellow Kitchen,