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Serves: 4
2 1/2
pounds firm ripe plum tomatoes (about 15)
1 whole head of garlic
3
sweet red peppers
1/2 teaspoon hot pepper flakes
1/2 teaspoon salt
1/3 cup olive oil
Immerse plum tomatoes in large saucepan
containing boiling water 10 seconds or until skins loosen. Drain, then, chill
under running water. Remove core and slip off skins. Cut tomatoes in half
horizontally; squeeze tomatoes gently between hands to extract juice and seeds.
Place tomato flesh in 9-by-13 inch non metallic baking dish. Break garlic into
individual cloves; peel cloves and add to tomatoes.
Cut sweet red peppers
in half and remove seeds and white membranes. Cut peppers into 1 1/2-in strips;
add to tomatoes. Add olive oil to tomato mixture, tossing to coat ingredients
well. Spread ingredients out in single layer; sprinkle with hot pepper flakes
and salt.
Roast in 350 degree oven 1 1/2 to 2 hours or until tomatoes are
shiny and reduces in volume by about half and no liquid remains in dish.
Serve at once or spoon into hot sterilized jars and cover tightly.
Refrigerate for up to 1 week or freeze for up to 1 month.
Serve it as part
of an antipasto platter or use it to top crusty bread for instant bruschetta.
