- 1 2/3 pounds [757 g] Roma Itilian tomatoes
- 1/4 cup [60 mL] olive oil
- 4 medium garlic cloves, finely minced
- 1/2 cup [125 mL] freshly finely minced basil leaves
- 1 1/2 teaspoons [7.5 mL] oregano
- 1 teaspoon [5 mL] salt
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- Fill a large casserole with water; bring to a boil.
- Using a small sharp knife, remove tomato hearts.
- Being careful not to cut into tomato meat, delicately cut the peel into 4 equal wedges.
- Transfer tomatoes into boiling water.
- Leave to boil for 30 seconds; then, using a slotted spoon, remove tomatoes from casserole.
- Leave tomatoes to cool down until just cold enough to be handled; peel tomatoes.
- Half peeled tomatoes lengthwise; seed peeled tomatoes.
- Coarsely chop tomato meat.
- Over medium heat, heat olive oil into a large frypan.
- Brown minced garlic into hot oil for approximately 1 minute.
- Add browned minced garlic to chopped tomatoes.
- Higher temperature and boil mixture to just thicken liquid, for approximately 5 minutes.
- Mix in freshly minced basil, oregano and salt; simmer for 1 minute more.
- Serve immediately.
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