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!