Now open in Castro Valley! Order online for store pickup or shipping.
Makes 4 cups whole tomatoes or 2 cups pureed
2 lbs smaller tomatoes 1 whole yellow onion, cut into quarters 4 cloves garlic flake salt and freshly ground black pepper 2 teaspoons fresh thyme1 teaspoon dried basil 1/2 teaspoon crushed red pepper flakes or Aleppo chile pepper Extra virgin olive oil
Preheat the oven to 450 degrees.
Place the tomatoes in a large bowl. Add whole garlic, quartered onion, salt, pepper, fresh thyme and dried spices. Drizzle a generous amount, about 1/4 cup or more, of quality extra virgin olive oil. Toss to coat.
Transfer the tomatoes to a roasting pan and roast for 30 to 35 minutes.
Remove from heat. Tomatoes can be pureed and refrigerated for sauces and stews or leave whole for your delicious dish!
Comments will be approved before showing up.