Roasted Tomato-and-Basil Compote

• 4 1/2 pounds plum tomatoes
• Boiling water
• 1/2 cup extra-virgin olive oil
• Salt
• Freshly ground pepper
• 2 tablespoons chopped basil

1. Preheat the oven to 275.
2. Make a shallow X on the bottom of the tomatoes and transfer to a large heatproof bowl.
3. Pour the boiling water over the tomatoes and let stand for 1 minute.
4. Drain, peel, halve lengthwise and seed the tomatoes.
5. Return the tomatoes to the bowl.
6. Toss with the olive oil and season with salt and pepper.
7. Arrange the tomatoes, cut sides up, on a rack set over a rimmed baking sheet.
8. Roast until leathery, about 3 hours.
9. Let the tomatoes cool slightly.
10. In a food processor, pulse the tomatoes with the basil until coarsely chopped.
11. Season with salt and pepper.

tomatoes, boiling water, extravirgin olive oil, salt, freshly ground pepper, basil

Taken from www.foodandwine.com/recipes/roasted-tomato-and-basil-compote (may not work)