Roasted Tomato Pomodoro

We yearn for that time of year when you can finally turn off the a/c, open the windows, and let in the crisp Colorado air. Fall. It’s simply the limit! The fall harvest is full of so many of our favorite ingredients to cook with, and towards the top of that list are the plethora of ripe tomatoes we find this time of year. The roasted tomato pomodoro featured this week will fill your home with an incredible aroma that can only be satisfied by nomming on this simple sauce. Toss with your favorite pasta, add a protein if you are into that sort of thing, and voila! We hope you enjoy this sauce, and everything else that fall has to bring!

Shopping List

Fresh tomatoes, garlic, basil and olive oil. How can you go wrong?

Fresh tomatoes, garlic, basil and olive oil. How can you go wrong?

  • 3 lbs tomatoes, stems removed and halved horizontally
  • 1/2 cup olive oil
  • 10 medium/large garlic cloves
  • 1 cup fresh basil, coarsely chopped
  • 1/2 tsp. salt
  • 1/2 tsp. cracked pepper

Preparation

  • Preheat oven to 325º F.
  • Place halved tomatoes in shallow baking dish with cut sides facing up
  • Place olive oil, garlic, basil, salt and pepper in a food processor and process until garlic is finely chopped.
  • Pour mixture over tomatoes and bake 2-3 hours (stirring occasionally, and breaking up tomatoes while you do so) or until tomatoes collapse and become saucy with caramelization. (Note: we suggest doing a 1 hour and every 30 minutes thereafter stirring routine for the best results).
Step 1 - halved tomatoes in shallow baking dish

Step 1 – halved tomatoes in shallow baking dish

Step 2 - place sauce over tomatoes and bake.

Step 2 – place sauce over tomatoes and bake.

Tomatoes after 1 hour bake

Tomatoes after 1 hour bake

Tomatoes after 2 hour bake

Tomatoes after 2 hour bake

Final sauce

Final sauce

Buon Appetito!

Buon Appetito!

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