This include a flat of 10 Pounds of San Marzano Sauce Tomatoes, fresh basil, and garlic!
With a special authentic recipe from our friends at Luna Farm:
I roast the sh*t out of them with 2 whole cloves of garlic and olive oil. Let them cool, pull off the skins, poor off the tomato water (but keep it). Put the roasted waterless tomatoes and garlic in a blender then reheat in a pot. Add back the tomato water if you want a little at a time.
Add salt, chili flakes and whatever herbs you want and ta-duh!!
Freeze it! Can it!