Ingredients:
6 c. ripe heirloom tomatoes - or whatever variety you have on hand that fills one large cookie sheet, chopped into large pieces
1 large onion, chopped into large pieces
6 cloves garlic, halved
1/4 c. Garlic Olive Oil
1/4 c. Black Garlic Balsamic
2 tsp. salt
1 tsp. freshly cracked black pepper
2 tsp. Prairie Oils Sicilian Spices Spice Blend (or 1 tsp. oregano plus 1 tsp. basil)
1 bay leaf
Preheat oven to 415F degrees convection. Line 1 large baking sheet (or 2 smaller ones) with parchment paper or silpat mat, careful not to crowd pan.
Place cut tomatoes, onion and garlic on pan. Drizzle with oil and vinegar and sprinkle all over with spices. Stir to combine and spread the mixture evenly over the pan.
Place on middle rack in oven and immediately turn down oven to 325 degrees. After 25 minutes, rotate pan and continue roasting until fully cooked and starting to caramelize - another 25 minutes approximately. As they begin to caramelize, check every 5 minutes until desired doneness. You want to see caramelized edges, some charring, but not burning.
Remove pan from oven, remove bay leaf, and transfer everything to large measuring cup. Blend in batches, using hand blender to blend until smooth. Taste to see if you need more salt.
You can then put in jars and seal or in containers and in the freezer. Recipe yields approx. 4 cups of sauce.
Submitted by Sara Dacombe
