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Erin Mahoney
Course Antipasto


  • 5-6 large very ripe tomatoes
  • 4-5 garlic cloves
  • 1 teaspoon fresh ground pepper
  • 2 Tablespoons olive oil
  • salt to taste
  • sugar to taste
  • ½ cup warm chicken stock or water optional


  • Preheat oven to 350 degrees (F).
  • Drizzle a large sheet pan with olive oil.
  • Slice tomatoes and place in an even layer over olive oil.
  • Peel and crush garlic, and add to pan with tomatoes.
  • Roast in oven for 30-45 minutes or until tomatoes begin to "wilt" and turn slightly brown.
  • Allow to cool for 10 minutes.
  • Place roasted tomatoes and garlic into a blender with pepper.
  • Blend until desired consistency is met, add warm chicken stock or water if desired (for consistency).
  • Taste, and season with salt and sugar if desired.
  • Serve warm, and enjoy!