(Makes about 1 quart: 15 minutes preparation, 1 hour roasting, 2 weeks marinating)
12 ripe plum tomatoes, about 3 lbs.
Extra Virgin Olive Oil for drizzling and for marinating
Sea Salt or Kosher Salt, about 2 tsps.
1 small head of garlic, about 10 cloves sliced thin
1 cup fresh basil, chopped
2 tbsp. fresh oregano, chopped
1. Pre-heat oven to 450 degrees and line a baking sheet with parchment paper.
2. Slice off and discard the stem ends of the tomatoes. Cut the tomatoes in half, lengthwise.
3. Arrange the tomato halves on the parchment paper, skin side down and drizzle each lightly with olive oil. Sprinkle Sea Salt or Kosher Salt over each half.
4. Place baking sheet on top rack of the oven and roast for 30 minutes.
5. Turn each tomato over and roast, skin side up, for an additional 30 minutes.
6. Remove tomatoes and any liquid to a large bowl, add the garlic, and let cool.
7. Add the basil and oregano, mix well, transfer to a 1 quart jar and cover with about ½ inch of olive oil, stir well. The olive oil will tend to disperse throughout the jar, so make sure there is always about ½ inch on the top.
8. Cover tightly and let marinate at room temperature overnight, then refrigerate.
9. Let marinate in the refrigerator for 2 weeks or more. Stir every few days, taking care to always leave about ½ inch of olive oil on the top, as a protective layer.
Serve at room temperature as an appetizer on Italian bread toasts,
or serve at room temperature over spaghetti or angel hair pasta.
Please see: Discoveries at The Shore