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Categories:Viewed: 52 - Published at: a year ago
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3/8 teaspoon kosher salt, divided
- 2 pounds small tomatoes, quartered
- 3 tablespoons chopped fresh basil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon ground red pepper
Method
- Preheat oven to 325°.
- Combine oil, 1/4 teaspoon salt, and tomatoes in a large bowl; toss gently to coat. Arrange tomatoes, skin side down, on a wire rack set inside a jelly-roll pan. Bake at 325° for 3 hours. Cool slightly; peel. Discard peels.
- Combine tomatoes, remaining 1/8 teaspoon salt, basil, and remaining ingredients in a food processor; process until smooth.
