Last week, I found myself with an abundance of tomatoes again. Friday, I had to make a decision on what I was going to do with them, so I decided to can them with garlic and fresh basil. I was juggling work and canning all afternoon. Thank goodness my office is strategically placed near the kitchen just for such occasions.
This was a super-simple preparation. Blanche, peel and chop the tomatoes. In a large stock pot, add enough olive oil and sliced garlic to coat the bottom of the pot. In total, I used about 2 heads of garlic, some sliced, some grated to a paste and reserved for later.
Sautée garlic until just golden and add tomatoes and garlic paste. Bring to a boil, reduce heat to medium and simmer for at least 30 minutes.
Season with salt to taste and add several handfuls of fresh basil in the last 10 minutes of cooking.Stay tuned for Gumbo and White Chocolate-Strawberry Mousse Cake recipes from my weekend cooking and baking adventures!
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