BRFM volunteer Heather shares this simple, freezer-friendly recipe. Delicious over warm pasta, it also pairs well with fish and chicken. You can remove it from the heat and swirl in heavy cream and fresh basil for a luscious soup.
Ingredients and Directions:
Heather admits that she doesn’t really have any exact measurements. “I used a large baking pan drizzled with olive oil, fill with halved and cored tomatoes laying them cut side down, cut a large whole onion, about 1/2 cup of fresh chopped basil, 10 or so garlic cloves, salt, pepper, and spread some thyme over the top of it all. I also used a single chili pepper to add a little heat.”
Roast at 400 degrees for about 45 minutes, until everything kind of mushes together. Place in a blender and puree. The sauce will keep in the refrigerator for one week or in the freezer in zip-top bags for up to three months.
Editor’s note: be sure to use a pan with at least a 1-inch lip to catch all the juices
