| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour03 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Vine ripe tomatoes |
| 1/2 |
ts |
Garlic; roasted |
| 2 |
ts |
Extra virgin olive oil |
| 1/2 |
ts |
Fresh oregano |
| 5 |
|
Leaves fresh basil; up to 7 |
| 1 |
ds |
Salt |
INSTRUCTIONS
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.
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