- 2 ½ lb. ripe tomatoes, cored
- ¾ c. olive oil
- ¼ c. balsamic vinegar
- ½ c. shallots or sweet onion, diced
- 6 large garlic cloves, sliced
- ¼ c. chopped fresh oregano
- 1 ½ c. chopped fresh basil
- salt and pepper to taste
1. Preheat oven to 400.
2. Combine all ingredients in a large bowl. Toss to mix well. Transfer to a roasting pan. Roast 1 our, until tomatoes are blackened.
3. Transfer to a food processor. Process until well blended.
Makes about 5 cups.