2 tablespoons olive oil
1 package basil leaves
2 cloves garlic, chopped
8 medium ripe tomatoes

2 tablespoons olive oil 1 package basil leaves 2 cloves garlic, chopped 8 medium ripe tomatoes

Drizzle a small amount (1 tbs) olive oil over the botton of a 9 x 13-inch glass baking dish. Cover with a layer of fresh basil leaves (approx. 10 - 12 large leaves). Sprinkle chopped garlic over the basil. Cut the steams out of the ripe tomatoes. Cut the tomatoes in half and place cut side down over basil/garlic. Drizzle remaining olive oil lightly over the tomatoes.

Bake at 375 F for 45 minutes. Let cool for 5 minutes, then pull skins off the tomatoes and discard. Chop or process mixture to desired consistency, adding salt and pepper to taste.

You can use this as a base for shrimp diavolo, clam sauce, or anything that you would a use marinara/tomato sauce. Add one can of chopped tomatoes and peppers for a quick spicy sauce over pasta.