I came across a semblance of this recipe a few weeks ago, adapted it to make it far less fussy, and then proceeded to make it about every day because we were putting it on top of ALL THE THINGS. Eggs, chips, tacos, potatoes, salads…you name it, we have probably tried it. I did have a gluttony of tomatoes and tomatillos that needed to be used up over the weekend, so I tried canning a version of it too. I haven’t opened any of those yet, so I can’t promise they’re as delicious as the original. I’ll report back once we open a jar and share the recipe if it’s worth sharing.
Regardless, you should go ahead and make some of this pronto. It would be a perfect addition to all of those Labor Day festivities this weekend!
- Tomatillos, shucked and cut in half
- Tomatoes (the more colors the better), cored and quartered
- Cherry tomatoes, cut in half
- 1 large onion, sliced
- 1-2 sweet peppers, sliced
- 2-3 hot peppers, diced
- 3-4 cloves garlic, smashed
- 1-2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- Handful or two of basil or cilantro
- Juice from a half of lemon (basil) or lime (cilantro)
- I haven't measured out the tomatoes, but you want about 4-5 pounds total per batch. This can easily be doubled or tripled based on what you have on hand.
- Preheat your oven to 400°F.
- In a large non-glass baking dish or pan, spread out your tomatoes, peppers, onions, and garlic. Cover with a few glugs of EVOO. Sprinkle the salt and pepper on top.
- Bake in oven for at least 40 minutes. I like the tops of the tomatoes to brown up a bit, so I'll sometimes finish them under the broil for a few minutes.
- Take them out of the oven, and let everything cool off. Once the tomato mixture has cooled off, put it in your food processor or blender. Puree as you slowly add the lemon/lime juice and herbs. Taste and add additional salt and pepper if necessary.
- Serve on anything and everything. This will keep in the fridge for about ten days, but ours has never lasted that long.
Very adapted from Small Batch Preserving.