Combine:
8 cups (4 lb.) Roma tomatoes, quartered
1 cup onion, chopped
4 cloves garlic, whole
2 t. kosher salt
1 t. red pepper flakes
1 t. sugar
Toss with:
1/2 cup olive oil
Stir in:
1/2 cup fresh basil, chiffonade
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Preheat oven to 450°.
Combine first 6 ingredients in a large casserole dish.
Toss with olive oil and roast 35–40 minutes, or until tomatoes have softened. Remove from oven and mash with a potato masher, keeping tomatoes a bit chunky.
Stir in basil.
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