This recipe was given to me by a friend. It is absolutely delicious!
I quadrupled the batch and froze 2 cup portions in freezer bags.
Ingredients:
About 15 medium sized tomatoes, halved or quartered (no need to peel)
1 cup fresh basil
1 sprig fresh rosemary
1 Tbs salt
1/4 cup olive oil
2 heads garlic
2 medium onions, quartered
Mix everything except garlic. Put in 9x13 pan.
Cut garlic heads (unpealed) in half (cross sectional) then place them in the tomato mixture, burying them slightly.
Roast at 400 degrees for an hour. Turn off oven and leave pan in for at least another hour.
Cool. Pick garlic off pan and squeeze so roasted cloves pop out. Discard shells. Discard spring of rosemary.
Blend or puree mixture.
Serve over pasta. Or add a little cream and serve as soup.
