Yield: 1 servings
|1½ pounds||Vine ripe tomatoes|
|½ teaspoon||Garlic; roasted|
|2 teaspoons||Extra virgin olive oil|
|½ teaspoon||Fresh oregano|
|5||Leaves fresh basil; up to 7|
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.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9417 - INGRID CROCE Converted by MM_Buster v2.0l.