Ingredients

1/2 cup sliced red onion

　　2 dried chiles de árbol, broken in half with your hands

　　1 tablespoon sliced garlic

　　2 sprigs basil

　　2 sprigs oregano

　　1 1/2 pounds yellow tomatoes

　　1 cup extra-virgin olive oil

　　Kosher salt and freshly ground black pepper

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Scatter the red onion, chiles, garlic, and basil and oregano sprigs in a baking dish. Core the yellow tomatoes and place them, stem side down, on top of the onions. Sprinkle with 2 teaspoons salt, and pour the olive oil and 1 cup water over the tomatoes.

　　

Step 3

Cook the tomatoes in the oven about 50 minutes, until they soften and blister. Remove the pan from the oven, and let cool 10 minutes. Strain the tomatoes and onions over a bowl, saving the juice. Discard the herbs and half the chiles.

　　

Step 4

Transfer half the tomato mixture to a blender with 1/2 cup of the liquid. (You will need to purée in batches.) Process at the lowest speed until the tomatoes are puréed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up, and blend about a minute, until completely smooth. Transfer to a container, and repeat with the second half of the tomatoes. (You may not need all the liquid.) Season with 1/2 teaspoon salt and some pepper. Taste for seasoning.

　　

Note

Step 5

The tomatoes need to fit snugly in the baking dish in one even layer. If there is too much room in the pan, the sauce will be thin and lose some of its intensity.

　　Sunday Suppers at Lucques[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.Teri Gelber is a food writer and public-radio producer living in Los Angeles.](http://astore.amazon.com/epistore-20/detail/1400042151)