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INGREDIENTS
20 medium-sized vine-ripened tomatoes
2 Tablespoons olive oil
1/4 cup raw sugar, divided
1/4 teaspoon each salt and freshly-ground pepper
2-4 Tablespoons red wine vinegar

DIRECTIONS
Preheat oven to 350 degrees. Line two cookie sheets with foil. Prepare jars and lids.
Halve and seed tomatoes. Place cut side up on cookie sheets.
When all tomatoes are in place, drizzle with oil.
Sprinkle with 1 Tablespoon sugar, salt and pepper.
Place in oven and bake until softened and caramelized—approximately 1-2 hours.
Place roasted tomatoes in a heavy saucepan and mash with a fork or potato masher.
Add remaining 3 Tablespoons of sugar, bring to a simmer and cook until thick.
Taste mixture and add vinegar until it reaches the sweet-sour balance desired.
Place hot mixture in prepared jars and process according to guidelines.
Store any unsealed jars in refrigerator and use first.

Copyright © 2011 Stefanie Samara Hamblen