Serves 3 or 4

1) Dice around 4 large tomatoes
- I used BIG yellow heirloom tomatoes and they came out great. NOTE: the bigger the tomato, the less skin in the final sauce.

2) Handful of basil leaves - no need to chop, but you might want to remove them at the end before serving.

3) 4-8 garlic cloves (peeled)

Toss above ingredients in a pyrex baking dish with olive oil.
Sprinkle with salt (preferably a good course or flaky salt)

Optional: other fresh herbs, chili pepper flakes or ground black pepper

Bake in a 400% oven until sizzling and the tomatoes are starting to shrivel.

Serve over pasta, polenta or grilled bread!




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