2 ½ pounds tomatoes (any kind)
5 garlic cloves, peeled
2 slices peeled ginger, about 1/8-inch thick
2 to 3 sprigs fresh basil
5 to 6 cups extra-virgin olive oil
Heat oven to 250 degrees. If using larger tomatoes, such as beefsteak or plum tomatoes, slice them in half; if using cherry tomatoes, leave them whole.
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