This smells so good while it is cooking and tastes amazing when spread on baguette slices. For a fun appetizer idea, make several topping and serve as a bruschetta bar.
Ingredients
2 (28 ounce) cans whole peeled plum tomatoes, drained
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1 Tablespoon fresh rosemary leaves, finely chopped
1/2 cup chopped red onion
6 cloves garlic, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Sliced fresh basil as garnish
Sliced baguette
Instructions
Preheat oven to 350 degrees. Line a jelly-roll pan with aluminum foil.
Cut tomatoes in half and put in large glass bowl. Stir in olive oil, basil, rosemary, onion, garlic, salt and pepper, being careful not to tear tomatoes.
Pour onto prepared pan, spreading tomatoes out into a single layer. Bake until liquid is absorbed and tomatoes have firmed up and turned to deep red color, for 1 to 1 1/2 hours.
Transfer to a bowl. Use kitchen scissors to cut up tomatoes into smaller pieces. Allow to sit at room temperature for about 6 hours to marry the flavors.
Garnish with chopped fresh basil.
Serve with sliced baguette.
Recipe source: Perfect Party Food by Diane Phillips
No comments:
Post a Comment