This recipe is adapted from thekitchn.com
Makes about 2 cups (double or triple the recipe and freeze some!)
Olive oil
2 pounds fresh tomatoes
8 cloves garlic, peeled and minced
4 tablespoons unsalted butter
6 sprigs fresh basil
Salt and freshly ground black pepper
1. Heat oven to 350 and lightly grease a 9x13 inch baking dish with olive oil.
2. Chop the tomatoes roughly but evenly. Spread them in the baking dish. Stir in the garlic, drizzle on olive oil to taste, and about 1 teaspoon salt and pepper. Cut the butter into small cubes and scatter evenly over the tomatoes.
3. Bake the tomatoes for up to 3 hours. You can bake them until the tomatoes begin to break down and release juices, or you can continue to bake them until their edges blacken and the juices are reduced significantly. ALTERNATIVELY: grill or broil the tomatoes until they are black in places and have released some juices.
4. Use immediately, or cool and store for up to a week in the fridge.