Ingredients
32-ounce can pureed tomatoes
25 Roma tomatoes, quartered
1 large red onion, roughly chop
1 jalapeno pepper, seeded and deveined, rough chop
3 heads garlic cut in half
Extra virgin olive oil to lightly coat
Parsley stems, loose
Fresh basil
1 bay leaf
2 tablespoons herbed oil
Garlic croutons
Directions
- Preheat oven to 500 degrees. Mix all of the ingredients in a large bowl. Pour into roasting pan and place in 500-degree oven. Roast for approximately 1 hour, until the skins just start to blacken; stir the tomatoes often to avoid burning the top layer while the bottom remains undercooked. Remove from the oven and pass through a food mill with a medium disc. Bring to a boil and check seasoning. Serve and drizzle with herb oil and garlic croutons.