Roasted Tomatoes

Have extra tomatoes from your garden or have been given some from someone else? I have a fabulous recipe passed on from my sister last year that will use those up!
I have just been making this and thought there might be others who would enjoy it as well. :)

Roasted Tomatoes
8 c. chopped tomatoes (Roma are great but any will do)
1 c. chopped onion
4 whole cloves garlic
2 t. salt
1 t. red pepper flakes
1 t. sugar


Toss all in a baking dish, add 1/2 c. EVOO. Roast 35-40 minutes at 450F. Mash. Stir in 1/2 c. chopped fresh basil (if you don't have fresh, use 1-2 t. dried depending on your preference).


To store, I cool the tomatoes, place 1 c. into a ziploc sandwich bag and fill a freezer bag full of the sandwich bags. Freeze.


To use, thaw, heat in saucepan until starting to bubble. Cook your preference of pasta, drain, return to pot and toss with roasted tomatoes. Serve with freshly grated Parmesan! 
Or, use on grilled pizza. (I have yet to try that one, I'm always too enticed by the former way of indulging in the tomatoes.) :)




Enjoy!