A roasted tomato recipe to use up those juicy, overripe, underripe, end of season tomatoes! Spoon onto bruschetta or use as a sauce.
Preheat the oven to 350F.
Add garlic and peperoncino to a medium-large ovenproof pan.
Note: I like to use a cast iron skillet or ceramic dish.
Drizzle olive oil on top.
Bake in the oven for 15 minutes then turn up to 400F.
Cook for 30 minutes. Stir whenever tomatoes on top start to lightly blacken.
Add 1/2 of basil and a large pinch of salt. Stir.
Bake for an additional 10 to 15 minutes. Tomatoes should look slightly blackened, and just beginning to create an almost jammy texture. Roast for a bit longer if desired, but check regularly.
Remove from the oven and let cool on the stove for 45 to 60 minutes.
Note: Do not skip this step! The tomatoes are getting even more jammy and delicious.
Transfer to a bowl. Serve topped with more fresh basil.
Spoon onto freshly toasted bread with a thin layer of ricotta, use as a tomato sauce, or use as a final topping. Enjoy!