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  • 2 1/2 pounds ripe heirloom tomatoes, cored
  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 cup sliced shallots
  • 6 cloves garlic, sliced
  • 1/4 cup chopped fresh oregano
  • 1 1/2 cups chopped fresh basil
  • 1 teaspoon coarse salt
  • -- Freshly ground black pepper


  1. Preheat oven to 400F.
  2. Combine all ingredients in a large bowl. Toss to mix well. Transfer to a roasting pan. Roast 1 hour, until tomatoes are blackened.
  3. Transfer to a food processor. Process until well blended.

Recipe courtesy of St. Olaf College's STOWGROW.

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The recipe was originally published as Balsamic Roasted Tomato Sauce on

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