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I had found a recipe on Pinterest and had it pinned. Used it for years. Well, that site is gone, and so is the recipe. I went to All Recipes to add a recipe there, but they are “on hold” with letting people add recipes, while they work on site stuff. So I’m putting it here. No long history of the yam from me. I get a CSA every year (farm co-op, box of veggies and fruits every week). We get everything needed to make this, so it’s a great way to use the produce.

Ingredients:

1. 3-5 lbs of tomatoes – I like a mix. A couple of beefsteak, some heirlooms and a pt or so of grape or cherry.
2. 1 sweet onion
3. 2-3 jalapeños (optional – *note: I wear gloves while handling them)
4. 5 cloves of garlic (or more if you wish)
5. A bunch of fresh basil
6. Fresh oregano (small bunch)
7. Olive Oil ~ 2-3 TBSP
8. 1-2 small cans of tomato paste
9. Salt and pepper to taste

Directions:

1. Preheat the oven to 375 (you can put it lower if you prefer a longer, slower cook).
2. Use about 1 TBSP of olive oil to grease 1-2 baking sheets, depending on how much stuff you have to make.
3. Wash all the tomatoes.
4. Quarter the large tomatoes, removing stems.
5. Leave the smaller grape and cherry tomatoes whole.
6. Spread all the tomatoes around the baking sheets.
7. Quarter the onion, and feather the layers, placing them around the baking sheets next to the tomatoes, making sure they are all interspersed with each other.
8. Wash the jalapeños, if using, and deseed them. 1/4 them and place the pieces in various spots on the baking sheet.
9. Get the skin off the garlic cloves, and place the cloves in different spots on the baking sheets. I like to put them in 1 of the onion petals or jalapeño pieces
10. De-stem the basil and oregano and put them around the baking sheets. It’s ok if they are on the tomatoes, onion pieces, or jalapeño pieces.
11. Drizzle with some remaining olive oil
12. Season with salt and pepper (not too much. We can do more later)
13. Bake in the oven for about 45 min – 1 hr. You’ll start to see a char on some of the stuff, that’s good! (Just not too much char)
14. Take the baking sheets out of the oven and let them cool for a bit
15. This part is important – put everything from the baking sheets into a strainer/colander that has a bowl underneath it. There will be liquid, and we want to reserve it.
16. Put the solid stuff in the colander into a food processor or blender.
17. Blend until all the big stuff is mixed. It will be a little chunky.
18. Add some of the reserved liquid. Start off with just some, like 1/4 c.
19. Taste test.
20. This is when I add tomato paste. I find it really brings it all together. Start with 1/2 a can and then add to your desired consistency.
21. Add more liquid if you like, as well as more salt and pepper.
22. That’s it! It freezes well, so it’s great to make and have on hand for when you need a meal idea.