|Ready to roast|
|Strain juices & jelly from seeds|
|Fresh Pasta dressed with roasted tomato sauce|
|Add strained liquids to roasted tomatoes in blender|
Coarsely chop 2 large shallots and 2 garlic cloves and arrange in cavity of
halved tomatoes. Drizzle liberally with olive oil. Roast at 350 degrees for 45 minutes or until edges of tomatoes just turn brown. I use a lower temperature so the garlic will not burn. While roasting, press seeds and jelly through a strainer and reserve the juices, about 1/2 cup.
Allow to cool 15 minutes , then pour tomatoes and accumulated juices into a blender or food processor. Add 1 cup of packed basil, 1/4 cup olive oil, reserved juices and 2 tbls balsamic vinegar. Process or pulse depending on desired consistency. Freezes well. Makes about 1 quart.