Calories 19 Fat 1 g Satfat 0.1 g Monofat 0.7 g Polyfat 0.1 g Protein 0.5 g Carbohydrate 2.5 g Fiber 0.7 g Cholesterol 0.0 mg Iron 0.2 mg Sodium 48 mg Calcium 7 mgmore
tablespoon extra-virgin olive oil
teaspoon kosher salt, divided
pounds small tomatoes, quartered
tablespoons chopped fresh basil
teaspoons balsamic vinegar
teaspoon ground red pepper
1. Preheat oven to 325°. 2. Combine oil, 1/4 teaspoon salt, and tomatoes in a large bowl; toss gently to coat. Arrange tomatoes, skin side down, on a wire rack set inside a jelly-roll pan. Bake at 325° for 3 hours. Cool slightly; peel. Discard peels. 3. Combine tomatoes, remaining 1/8 teaspoon salt, basil, and remaining ingredients in a food processor; process until smooth.