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
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.
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.
unsealed jars in refrigerator and use first.