Summertime in Louisiana usually brings a tomato “situation.” The bounty of homegrown tomatoes is hardly a problem, but if you find yourself overloaded, this is the recipe for you. What’s even better is that this technique works well with year-round, grocery store cherry, grape or Campari tomatoes. Add basil, a drizzle of our Basil Extra Virgin Olive Oil and Premium 18 Year Balsamic, and you’re set. We keep these in the fridge on the regular for topping pasta, spreading on crostini and enjoying with a bit of goat cheese.
Time: 90 min
Makes 2 CupsRating
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Loading...| 3 cups cherry or grape tomatoes or 4 large homegrown tomatoes, cut into wedges | |
| 1 cup packed basil leaves | |
| 4 cloves garlic, peeled | |
| 2 sprigs rosemary | |
| Basil Extra Virgin Olive Oil | |
| 18 Year Aged Balsamic Vinegar | |
| 1 tsp Sel Gris | |
| 1/2 tsp ground black pepper |
| 1. | Preheat oven to 325°F. |
| 2. | Place the tomatoes, basil, garlic and rosemary in a large baking dish. Drizzle in Basil Extra Virgin Olive Oil. Stir to coat the tomatoes. Add in 1/4 cup 18 Year Aged Balsamic. Stir to combine. Season with Sel Gris and black pepper. |
| 3. | Roast for 1.5 hours or until the tomatoes burst and the liquid is thick and syrupy. Remove the rosemary sprigs and leave the sauce chunky, chop for a spoonable sauce or even puree for a smooth sauce. Store in the fridge for up to 10 days. |
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