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

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