Ingredients

The following ingredients have 4 Servings
  • 10 large Roma tomatoes (halved (about 3 to 4 pounds total))
  • 1 medium onion (peeled and quartered (root-end removed and discarded))
  • 3 tablespoons olive oil (divided)
  • 1¾ teaspoon kosher salt (divided)
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic (smashed, peeled and roughly chopped)
  • 2 tablespoons fresh oregano
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 large lemon (juiced)

Instruction

  • Preheat oven to 375°.
  • Arrange the tomato halves {cut-side up} and onion onto a rimmed, aluminum sheet pan. Drizzle with two tablespoons of olive oil and season with 3/4 teaspoon of kosher salt and 1/2 teaspoon of pepper. Roast for 40-45 minutes.
  • Meanwhile; heat a tablespoon of olive oil and garlic over medium heat. Stir occasionally and cook until garlic is fragrant and lightly golden.
  • Remove off of the heat and add in the oregano, chili powder, cumin and cayenne. Return back to the heat, stirring often until the spices give off a toasty fragrance. Remove the pan from the heat and set off to the side.
  • Add the roasted tomatoes, onions and all their juices to a large food processor fitted with the blade attachment. Next add the garlic and spices, lemon juice and a teaspoon of kosher salt. Blend until smooth.
  • Use immediately or refrigerate for up to 1-2 weeks.