From Chef Shane Solomon
- 1 can (#10) Stanislaus Valoroso® “Robusto” Style Pear Tomatoes, sliced lengthwise
- 2 c Corto 51-49® Extra Virgin Olive Oil & Canola Oil Blend
- 1 ⅓ pint Pecorino Romano cheese, grated
- 5 oz Marcona almonds, roasted
- 1 c firmly packed basil leaves
- 4 cloves garlic
Toss sliced tomatoes in Corto 51-49® Extra Virgin Olive Oil & Canola Oil Blend and season with sea salt. Then, roast at a low temperature until mostly dry.
Use a food processor to puree tomatoes with 51-49® and all remaining ingredients.
Serve over a sturdy pasta, such as Malloreddus, and finish with TRULY® 100% Extra Virgin Olive Oil.