This is such an easy homemade recipe, wether you have left over tomatoes from your garden or like to eat clean, this recipe is delicious.
1/3 cup of olive oil
3 1/4 lbs of fresh heirloom, cherry, vine and plum tomatos, seeded and coarsley chopped
8 cloves of garlic, chopped
1 1/4 cups (about 1 pound) yellow onion, chopped
3 Tablespoons fresh oregano, chopped, to taste (optional)
3 Tablespoons fresh basil, chopped, to taste (optional)
Salt and Pepper to taste
Use a little oil to coat a 9x13 inch baking dish. Spread tomatoes evenly across the dish. Mix garlic, onion, oregano, basil and 2 tablespoons olive oil and spread evenly over tomatoes. Drizzle with remaining olive oil and toss. Bake in a 375 degree oven for about an hour. Let cool, then blend tomatoes to a rich puree in a food processor (I left mine a little chunky). Wait to adjust the sale and pepper seasoning until you are ready to use the sauce.
**You can freeze this sauce in a sterile glass container or freezer bags, it keeps for about 6 months. (Makes 4 cups)
Natural Home Magazine July/August 2010
You forgot your tomatoes.
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