Yield: 2 1/2 cups


4 Roma tomatoes, halved

1/2 cup *garlic confit oil

1 tbsp extra virgin olive oil

1 Guajillo chili, stem removed and seeded

1/2 Thai chili, stem removed

1/2 yellow onion, rough chopped

2 oz pecans

1/4 cup white wine

1 tbsp tarragon leaves, picked from stem

1/4 cup parsley, with rough chopped

1/2 tbsp capers, drained

1 tbsp *garlic confit cloves

Soak Guajillo and Thai chili in 1/2 cup of hot water to rehydrate. Keep liquid. 

Lay halved and cored tomatoes face up in a 9″x13″2 pans, season generous with kosher salt and drizzle evenly with garlic confit oil.  Roast tomatoes in the oven at 400 until they are cooked and slightly browned (about 10-15 minutes), allow to cool and remove the skins.  Save everything but the skins, including all the oil and any liquid in the pan.

In a medium sauce pot warm the regular olive oil and sweat the onions until they start to become tender.  Then add the pecans and cook until the onions are completely tender.  Deglaze with the wine and until it has evaporated.  

Add the tomato, garlic confit, garlic oil and liquid from pan, parsley, tarragon, capers  and chilies with all of the soaking water.

Stir the mixture together and simmer for about 20 minutes or until it slightly thickens, do not over cook .

Once thickened, Pulse in a food processor until ingredients are evenly distributed, but the texture is still very rustic, about 4-6 1 second pulses.  Season to taste.

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