Yield: 1 servings
Measure | Ingredient |
---|---|
1½ pounds | Vine ripe tomatoes |
½ teaspoon | Garlic; roasted |
2 teaspoons | Extra virgin olive oil |
½ teaspoon | Fresh oregano |
5 \N | Leaves fresh basil; up to 7 |
1 dash | Salt |
Cut the tomatoes in half and lay face up on a sheetpan prepared with olive oil. Sprinkle the tomatoes with olive oil, salt and pepper. Let dry in a 200 degree oven for 4 to 5 hours. Tomatoes will not dry out completely. Put the tomatoes, garlic, olive oil, oregano, basil, and salt in a blender or food processor.
Process until the mixture is rough-textured, not completely smooth.
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Recipe by: CHEF DU JOUR SHOW #DJ9417 - INGRID CROCE Converted by MM_Buster v2.0l.