Roasted Tomato And Mushroom Garlicky Sauce

1. 1

   Pre-heat oven to 400F degrees.

2. 2

   Cut the tomatoes into quarters and place them on a large cookie sheet. Sprinkle with oil, oregano and salt and pepper to taste.

3. 3

   Slice off the end of a garlic head (root side) and place the whole head in a small glass bowl. Sprinkle with oil and place the glass bowl on the cookie sheet with the tomatoes. Bake for about 45 minutes.

4. 4

   When done, remove from oven. Remove the garlic cloves from the peel using the teeth of a fork. Set aside.

5. 5

   Heat a cast iron or saucepan and add the roasted garlic and tomatoes. Add the mushroom sliced in half and cook for 5 minutes.

6. 6

   Remove from heat. Add fresh basil and parmesan cheese (if desired). Serve hot and store remaining sauce in an air tight jar or glass bowl with a tight lid. Keep refrigerated.

* Per serving · 4 servings · Values may vary.