|Tomatoes, basil, and oregano. Oh my!|
|Roasted tomato sauce over pasta|
4 Lb (1.87 kg) of Tomatoes
1/2 C (120 ml) Olive Oil
1/2 C (120 ml) Balsamic Vinegar
1 Tbsp of Honey
8 Cloves (20g) of Garlic, Sliced
1/2 C (10 g) Chopped Basil
1 Tbsp of Chopped Oregano
1 Tsp Kosher Salt
1/2 Tsp Ground Black Pepper
Preheat oven to 400F/204C/ Gas Mark 6. Half tomatoes, then quarter, and then cut the quarters in half. Remove the stem end of the tomato. Combine the tomatoes with the remaining ingredients and place on a large cookie sheet.
|Ready for the oven|
The bottom line: Will I make this again? Yes, it is an amazing sauce. I love the roasted tomatoes with the balsamic vinegar and a bit of sweetness from the honey.