makes about 1 cup

Ingredients

• 1# campari or heirloom tomatoes
• 3 garlic cloves or garlic confit
• 2-4 tablespoons of olive oil
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 2 rosemary sprigs
• 1 tablespoon of bread and butter pickles (or pickle of choice), finely chopped
• 1 shallot, finely minced
• 1 teaspoon capers, finely chopped
• 1 teaspoon dijon mustard
• 1 teaspoon Worcestershire sauce or soy sauce
• 1 teaspoon sherry vinegar (optional)
• fresh black pepper to taste
• 1 teaspoon minced chives

Method:

Mark the bottom of the tomatoes with an X with a sharp knife. Add to pot of boiling water for 30-60 seconds. Immediately drop into an ice bath. Once all are in ice bath, peel skin off of tomatoes. Cut tomatoes into quarters and deseed. Place your tomatoes, garlic and rosemary on a baking sheet. Hit them with a generous drizzle of olive oil, you want them to be well coated but not drowning. Sprinkle a small pinch of sugar, salt and a few cracks of pepper. Place in the oven at 300°F for 20 minutes then flip and finish them off for an additional 40 minutes.

While that’s in the oven, combine the remaining ingredients.

When the tomatoes are removed from oven, allow to cool. Roughly chop them and add to a bowl with other ingredients. Store in fridge to cool or serve on baguette. Can be used in a spread or as a dip.