In a pan drizzle olive oil. Lay halved and cored tomatoes face up. Sprinkle with salt and pepper, add garlic and basil, drizzle more olive oil (you could also add rosemary, thyme or other herbs). Bake at 350 for 35-45 minutes, until basil is dried and tomatoes are cooked. Scrape all into a bowl and use an immersion blender to the consistency you like. For a thicker sauce get out some of the seeds first. This also makes a great soup base. I bag it up into quart freezer bags, freeze on a cookie sheet, then have a whole stack of these in the freezer for the rest of the year. Yum!
I’m blogging photos with minimal words this September. I’d love to see snippets of your life in photos too, please leave me a link in the comments.