two packages of mixed "fancy" baby romas.diced.four regular roma tomatoes.diced.
one yellow onion.diced.
two tbs of balsamic vinegar
one tbs of dried oregano
two tbs of olive oil
10 cloves of garlic.pressed.
roast in a casserole dish for an hour @350. mix periodically. run through a blender or food processor to make a puree.
tomato lentil soup:
take two cups of roasted tomato puree and one cup of water (more if you like it more soupish than stewy...you judge the proportions) and bring to a boil. bring down the heat, add 1/4 cup red lentil, salt and pepper and let simmer for 20 minutes or until the lentils are tender.
one of a million things you can do with this tomato puree. it's awesome mixed in with quinoa and some steamed asparagus and a squeeze of lemon.
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