oven roasted tomato spread

 whether tomatoes are in season and i have overloaded on too many delicious varieties or i simply just don’t use all of them up after a recipe, this is my favorite recipe.  i put it on all of the things.  on crusty bread rubbed with garlic and topped with balsamic glaze for a perfect snack, as a spread on italian sub or tossed in a pasta salad.

makes 1 /2 cups

1 cup tomatoes, if tomatoes are larger cut into 1 inch chunks
1/4 cup white onion, roughly chopped
2 garlic cloves (or more if you really like garlic), roughly chopped
1/3 cup mayo
olive oil
salt & pepper

. preheat oven to 400 degrees
. cover small baking sheet with foil
. toss first 3 ingredients with enough olive oil to coat
. season with salt & pepper
. roast in oven until tomatoes have popped & blistered about 15-20 minutes
. remove from oven & cool completely
. in a food processor (I use the little attachment for my emulsion blender) blend tomato mixture & mayo
. season with salt & pepper if needed

*if the tomatoes are super juicy, either drain some of the liquid after roasting before you blend or add a little more mayo. as with most sauces, after setting up in the fridge it does firm up a bit.

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