Slow and Savory 

  1. Preheat oven to 425 degrees
  2. Start with Basic Ingredients — Cut tomatoes, onions and peppers into quarters
  3. Combine in a bowl
    • 1/2 – 1 cup olive oil (save the rest in a jar to use in sautéing)
    • garlic (lots of it
  4. Roll the pieces of veggies in the bowl making sure they are coated in oil, garlic and salt
  5. Place each piece carefully on a cook sheet – be sure they are flat and the “juicy side” is face up and then salt to taste with sea salt
  6. Roast for 30-45 minutes
  7. Let the veggies cool
  8. When they are cool throw them into the food processor and add Flavoring ingredientsand continue to puree until smooth
    • 1/4 cup lemon juice or vinegar
    • 1/2 cup fresh Italian Parsley or Cilantro (or both)
    • 1 Tablespoon fresh oregano
    • Pinch of cumin
  9. Serve when completely cool; store in the remainder in the fridge in a sealed container. It will last for about a month. I usually make about a quadruple batch and then use a traditional water bath heated canning technique; the canned jars stay good for months!

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