Week of October 3rd-7th 2016
• 5-6 pounds medium or small tomatoes, stems removed
• 1 medium head of garlic, peeled
• ⅓ cup extra virgin olive oil
• ½ cup fresh basil leaves
• kosher salt and freshly ground black pepper
Preheat the oven to 250 degrees F. Place the tomatoes on large baking sheet with a raised 1-inch lip. Add the garlic cloves and drizzle with extra virgin olive oil. Use your fingers to mix well to coat. Top with torn basil leaves and season with kosher salt and freshly ground black pepper. Bake for 4 hours or until tomatoes are soft and bursting. Allow to cool then pour into a blender in batches. Pulse 2-3 times then blend for 1 minute or until desired chunkiness. Pour into quart jars or pour into freezer bags to freeze flat. Will keep in the refrigerator for 1 week or 4 months in the freezer.