- Yield: 6 Servings
- 5 medium field tomatoes
- 3 heads garlic + 3 cloves, peeled
- ¼ cup (60 ml) olive oil + 2 tbsp
- 1 tsp coarse salt, or to taste
- 1 medium onion, diced
- 2 tsp ground black pepper
- 1 tsp chili flakes, or to taste
- ½ tsp dried oregano
- 4 cups (1 L) vegetable or chicken stock
- ½ packed cup (125 ml) fresh basil leaves
- ½ cup packed (125 ml) fresh parsley leaves
- Olive oil, for garnish
How to Make It
- Lightly grease a 9×13-in (3.5-L) pan. Preheat oven to 300°F (150°C).
- Quarter tomatoes, and line up in pan. Scatter peeled garlic cloves from 3 heads over pan. Drizzle ¼ cup olive oil over tomatoes and garlic, and sprinkle 1 tsp coarse salt over. Roast for 90 minutes to 2 hours, until tomatoes have withered and garlic is deeply golden. (You can do this in advance; I like to roast a lot of tomatoes and garlic in the fall and stick them in freezer bags for easy weeknight dinners during the winter.)
- In a large, heavy-bottomed pot on medium-high, heat 2 tbsp olive oil. Add 3 remaining garlic cloves and onions. Sauté for about 4 minutes until translucent, then add pepper, chili flakes, and oregano, stirring to coat. Add tomatoes and garlic, scraping up any solids to incorporate.
- Stir in stock and reduce heat to medium. Simmer for 10 to 15 minutes, until fresh garlic cloves have softened. With an immersion blender or in a stand blender, purée mixture. Be careful when blending hot liquids. Taste and adjust seasonings as needed, then add basil and parsley and purée again. Add water to thin to desired consistency, if needed. Serve drizzled with additional olive oil.