Hard to define this chunky tomato sauce - it has a vinaigrette for a base, and was conceived to complement a tenderloin filet of beef. (I didn't feel like eating beef so the bacon mashed potatoes and grilled oyster mushrooms on my plate seem incongruous - it's all sides and no main.)
I was roasting tomatoes to freeze; I had an entire flat of them from Arethusa Collective.
Washed, cut, cored and placed on an oiled baking sheet. Oven set to 400f, and a generous amount of salt applied.
Not to panic, these aren't burned - just caramelized. So delicious! Tastes like pizza. Smells like pizza.
The vinaigrette base:
2 TB Tomate Vinegar
1 TB White Sugar
Stir until sugar is dissolved, then add:
1 TB Walnut Oil
1/2 tsp Dry Mustard
Whisk together, then add:
1/4 - 1/2 cup of Roasted Tomatoes, cut into bite-sized pieces.
The salt for this condiment/side/chunky sauce comes from the intensely-flavored tomatoes. Big wow factor.
Makes 2- 4 servings.