Ingredients
12 ripe medium vine-ripened or heirloom tomatoes, washed and cored (about 3 1/2 pounds)
3 basil sprigs
4 cloves garlic, thinly sliced lengthwise (3 tablespoons)
Kosher salt
1/2 cup extra-virgin olive oil
Preparation
Preheat oven to 350 degrees. Bring a large pot of water to a boil over medium-high. Prepare an ice bath.
Score a shallow X in the bottom of each tomato with a knife, then place in boiling water for about 10 seconds. With a slotted spoon, transfer tomatoes immediately to ice bath. When cool, remove and peel tomatoes by gripping the skin between your thumb and the flat part of a knife blade, starting at the scored X.
Combine tomatoes (cored-sides down), basil, and garlic in a shallow baking dish. Sprinkle generously with salt; drizzle with oil. Bake until tender, about 50 minutes. Let cool completely.
Transfer tomatoes with their juices to quart-size glass jars, leaving 1/2 inch of headspace. Freeze until ready to use, up to 1 year.
