Ingredients
Olive oil (for drizzling)
4 cloves garlic, peeled
1 Spanish onion, peeled and quartered
16 plum tomatoes, cored
Salt and freshly ground pepper
1/4 cup chopped fresh oregano
Preparation
Set oven to 425 degrees Drizzle a 13 or 14 in baking pan with oil. Place garlic and onion in pan. Top with tomatoes. Drizzle in oil and transfer to hot oven. Roast for 60 minutes
Remove pan from oven and let cool. The pull off and discard skins.
In food processor or blender, coarsely chop tomatoes and juices. Stir in oregano, salt and pepper.
Use in Baked Penne recipe or refrigerate covered tightly for up to 5 days. freeze in 2 plastic 1-pint containers for up to 3 months.
