Ingredients

The following ingredients have 4 Servings
  • 6 plum/San Marzano ripe but firm tomatoes (sliced lengthwise and seeded)
  • 2 tablespoons olive oil
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/4 teaspoon salt
  • 2 cloves garlic minced
  • 2 sprigs rosemary (leaves removed and chopped)
  • 2 tablespoons olive oil for drizzling
  • 5-6 leaves fresh basil chopped

Instruction

  • In a medium to large non stick frying pan add 1-2 tablespoons olive oil, place tomatoes in pan cut side up, sprinkle with oregano, basil, salt, chopped garlic and rosemary leaves, drizzle with 2 tablespoons olive oil.
  • Cover and cook on medium low heat for approximately 10 minutes, remove cover and squish tomatoes with a fork, continue to cook uncovered until all moisture has evaporated and until tomatoes are browned underneath (I love to cook them until they are almost black underneath). Top with freshly chopped basil and serve immediately. Enjoy!