This flavorful spread packs an incredible punch.  Roasting the tomatoes and garlic brings out their natural sweetness, while intensifying the tomatoes’ flavor and mellowing out the bite of the garlic.  I highly recommend trying this spread on a burger, sandwich, or as an alternative to pizza sauce.

1 (28 oz) can whole, peeled tomatoes, drained

1 head garlic

Olive oil

Kosher salt

Freshly ground black pepper

1. Pre-heat the oven to 400 degrees.

2. Tear each tomato open and squeeze out the seeds.  Place the tomatoes on a baking sheet lined with parchment paper or silicone baking mat.  Drizzle with 2 Tbsp olive oil and sprinkle with 1/2 tsp each kosher salt and freshly ground black pepper.

3. Cut the top off the head of garlic, exposing the flesh of some of the cloves.  Place the garlic head on a sheet of aluminum foil and drizzle with olive oil, about 1 tsp.  Gather the foil and wrap it around the head of garlic.

4. Place the baking sheet holding the tomatoes and the foil wrapped head of garlic in the oven.  Roast the garlic for 30 minutes, then remove it from the oven and allow it to cool completely.  Roast the tomatoes for 5 minutes more, then remove from the oven and allow them to cool.  Meanwhile, once the head of garlic is cool enough to touch with your bare hands, squeeze the cloves of garlic into a bowl.

5. Place the roasted tomatoes and 3 cloves of garlic into a blender or food processor. Purée until smooth.  Taste for seasoning and add as you see fit.  You should have roughly 3/4 cups of roasted tomato-garlic purée.  Reserve the remaining roasted garlic by placing it in a storage container and covering it with olive oil.  Store in the refrigerator for up to 2 weeks and use as desired, or freeze for up to 3 months.