Ingredients
1¾ pound ripe cherry tomatoes
6 garlic cloves
¼ cups olive oil
1 teaspoon salt
Freshly ground pepper
1 pinch cayenne pepper
Extra-virgin olive oil
You also need: A small cast-iron Dutch oven
Preparation
Preheat oven to 400 degrees F.
Cut tomatoes in half, saving all of the juice.
Chop garlic.
In a bowl mix tomatoes and juice, garlic, olive oil, pepper and cayenne pepper.
Put mixture in a small cast-iron pot and cook covered in the preheated oven for 1 hour.
Remove the lid and cook for 1 more hour, or until the juice has thickened. Stir occasionally and scrape down the tomatoes from the edges to prevent burning.
Cool and transfer to a tall bowl if using a stick blender for pureeing, or a food processor bowl.
Puree finely to a paste-like consistency.
Fill in an airtight container, pour a little bit of EVOO on top to seal, and refrigerate.
